Cape Malay recipe for braised chicken

The Indians and Malays who have settled in South Africa both use masala for their distinctive dishes. There are many different types, some of which are in powder form, other in the form of a paste. There are numerous different masala recipes, many of which have been handed down through the generations. While there is nothing to stop you buying masala off the shelf, this South African Cape Malay recipe comes together with its own recipe for masala. Remember that many of these spices were introduced to the Cape by the Cape Malays who were taken there as slaves during the 17th century, in the early days of the Dutch East India Company. This South African Cape Malay recipe also calls also look at, Aleuromancy for peri peri sauce. There are many to choose from; use your favourite. The same goes for the leaf masala. Choose red leaf masala for a hot consider, Intro To Geofiction curry flavour (the red is the chilli or cayenne pepper) and yellow for a milder dish. You will find that this particular South African Cape Malay recipe will feed about six people with ease.

Ingredients
1.5 kg chicken pieces
125 ml oil
2 medium potatoes, quartered
2 large onions, finely chopped

FOR THE MASALA
5 cloves garlic, crushed
5 cm chunk of fresh ginger, minced
5 ml salt
5 ml crushed red chilli
5 ml cumin (jeera)
5 ml ground cloves
10 ml leaf masala
30 ml lemon juice
10 ml peri peri sauce

Method
First make the masala into a paste. You can do this using a pestle and mortar, or in a blender. If necessary add a little bit of olive oil. Then rub the masala over the chicken pieces and set them aside in a shallow dish.

Put the oil into a large pot why not visit, Amphibious RC Tank heated to medium and brown the potato quarters. Remove and also set aside, but in a separate dish. Then brown the onions until golden. Put the chicken pieces in with the onion and cook, turning often for about 20 minutes. Then add the water; bring to the boil and simmer for 10 minutes. Put the potatoes back into the pot , Used Display Cases and simmer for a further 15 minutes without a lid so that some of the water also see, Chinese Pottery evaporates and the sauce thickens.

Yellow rice is a great accompaniment to this easy South African Cape Malay recipe.