Everyone will tell you that curry dishes are best enjoyed in winter or when it’s been pouring for weeks. Which means that Rustenburg of late is the perfect place to treat your family or group of friends to something most South Africans simply love. Few dishes can beat a good pot of curry when you feel the need to “chill” or to shake off the winter blues, whatever you need to do.
Our hosts of this week are Martin en Jackie Gough and their granddaughter, Emily Smith.
Among his family, Martin is renowned as a curry cook of choice – this is an age-old favourite of his and Rustenburg crowds will agree – Martin knows his way around a curry kitchen.
This is how you prepare “Curry in a hurry.”
Ingredients:
1 Tbl spoon chicken Masala spice
1 Tbl paprika
1 Tbl mixed Masala
1 Tbl tumeric
1 Tbl coriander
1 Tbl cinnamon
Bay leaves to taste
1 Tbl curry powder
Garlic fresh spices to taste
100 g tomato paste
1 Cubed green pepper
2 Tsp Italian herbs
1 Can coconut cream
¼ Bottle (312 g) Tandoori marinade paste
Amazi full cream - enough to cover chicken
1 Tbl Cayenne pepper
4 Big tomatoes
2 Onions
20 Chicken pieces
Baked beans in hot curry sauce – 1 tin
Salt & pepper to taste
Method:
Mix a good amount of Amazi to cover your chicken pieces, add Tandoori Marinade spice. Make sure chicken is fully covered and leave to marinade for 8 hours. Pan fry chopped onions and cubed green pepper with a small amount of oil.
Mix all spices together and add the onions and green pepper.
Add chicken and cubed potatoes.
At this point you can add a small amount of water for cooking.
Add tomato paste and mix all, leave your pot to cook until chicken and potatoes are soft and well-cooked, occasionally stirring.
When everything is cooked, you can add your can of coconut cream as well as can of baked beans with curry sauce and mix well.
The Curry in a hurry can be enjoyed with freshly baked bread, pap or samp or whatever you prefer.
