coriander Archives

Chakalaka recipes

Barley, lentil and butternut casserole

1 hour, plus barley cooking time

Beans recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Battered and

Fried chicken with spices and harissa mayonnaise

30 minutes

Chicken recipes

Butter chicken

25 minutes

Chicken koftas in spicy curry with roast potatoes

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 kg chicken mince
1 onion, finely chopped
2 t fresh coriander, chopped, plus extra to garnish
1 chilli, finely chopped
Sea salt and freshly ground black pepper
40 g chickpea flour
Olive oil, for frying
2 Granny Smith apples, sliced julienne
1/2 lemon, juiced
50 g celery, sliced into ribbons
Fresh coconut, finely grated, to garnish

For the curry sauce:

100 g brown sugar
2 lemons, juiced
2 oranges, juiced
1 chilli, chopped
1 t ground ginger
1 t ground cinnamon
1 T curry powder
1 T garam masala
70 g tomato paste
2 x 400 ml coconut milk

For the roast potatoes:

350 g baby potatoes, parboiled and flattened
4 T olive oil
4 cloves garlic, chopped
1 t ginger, grated
1/2 t turmeric
1 chilli, seeded and chopped
1 t mustard seeds
1 t cumin seeds
3 curry leaves
1 lemon, juiced

Method

Preheat the oven to 200°C.

Combine the chicken mince, onion, coriander, chilli and seasoning in a large mixing bowl. Roll the mixture into large balls and dust with chickpea flour. Chill for 15 minutes.

Heat the olive oil in a large pan and fry the koftas for 5 to 7 minutes, or until golden brown. Drain on kitchen paper. Transfer to a baking tray and finish in the oven for 5 to 7 minutes, or until cooked through.

To serve, place the roast potatoes in a serving bowl, top with the koftas and pour over the curry sauce. Mix the apple, lemon juice and celery and place on top. Garnish with the grated coconut and fresh coriander.

To make the curry sauce, combine the sugar, lemon and orange juices, chilli and spices in a pan and reduce over a high heat for 5 minutes. Whisk in the tomato paste and coconut milk and simmer for 10 minutes until the sauce starts to thicken.

To make the roast potatoes, preheat the oven to 200°C.

Drizzle the crushed potatoes with 1 T olive oil and roast for 15 minutes. Mix the remaining olive oil, garlic, ginger, turmeric, chilli, mustard seeds, cumin seeds, curry leaves and lemon juice to form a paste. When the potatoes are cooked through, toss in the paste.

Discover more chicken recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Chilled mango and cucumber salad

Roasted chakalaka

Barley, lentil and butternut casserole

Baked beef and bean burritos

Moroccan-spiced lamb patties with vegetable couscous

Citrus pork with coriander and sweet potatoes

Fried chicken with spices and harissa mayonnaise

Grilled chicken pancakes

Butter chicken

Beech-smoked gammon with Asian salad

Tahitian-style angelfish ceviche with citrus dressing and beetroot salad

Chicken koftas in spicy curry with roast potatoes

Chicken koftas in spicy curry with roast potatoes

Ingredients

Method