Chicken feet curry

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"Chicken feet are one of those unfortunately polarising foods, which, given the chance, can deliver on flavour in a big way. This sumptuous, soupy curry will be your favourite way to enjoy this snack as a meal. Serve with steamed" – Khanya Mzongwana

Ingredients

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

Cooking Instructions

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