Ingredients

Method

• 4 T canola oil
• 400 g chicken feet, cleaned
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 cloves garlic, finely chopped
• 10 g ginger, grated
• 1 sprig curry leaves
• 1 bird’s-eye chilli
• 1 T hot curry powder
• 1 T paprika
• 60 g tomato paste
• 1 litre chicken stock
• 1 t brown sugar
• rice, pap or steamed bread, for serving

Method

Ingredients

1. Heat a large saucepan or wok and add the oil. Fry the chicken feet until golden brown. Add the onion and carrot and fry over a medium heat until the onion has softened and is starting to caramelise.

2. Stir in the garlic and ginger. Fry for 2 minutes, then add the curry leaves, chilli, garam masala, curry powder and paprika. Stir well and fry until the curry is fragrant. Stir in the tomato paste and add the chicken stock.

3. Simmer for 25–30 minutes or until the chicken feet are tender and the meat begins to pull away from the bones and the sauce has thickened. Adjust the seasoning. Serve with rice, pap or steamed bread.

Find more South African recipes here. 

Photographs: Jan Ras
Food assistant: Dani Smith