Category: Chicken
Rating: 3.40
Servings: 4


Ingredients


1 cooking oil
1 medium onion; chopped
1 medium tomato; chopped
1 cinnamon stick
2 teaspoon smashed ginger or garlic (i use bot; h)
1 dessert spoon masala
1 teaspoon tumeric
8 curry leaves (if available)
4 cardamon seeds (if available; i use 1 tsp of ground car
4 medium potatos; cubed
1 salt to taste

Directions: How to Cook Beef, Mince, Chicken Or Lamb Curry


submitted by: vanny@iafrica.com (Myra in Capetown) After moving to South Africa from the US, I wanted to try recipes from local cooks. Here are two simple and easy Indian/Cape Malay recipes that are favorites. Hope you enjoy.

*Mince in SA is ground beef in the US

Braise onion in oil until light brown. Add chopped tomato, masala, tumeric, ginger, garlic, and salt. Let simmer until oil comes on top. Then add mince or chicken, etc. Let it cook for 10 minutes and then add potatos. (If using beef chunks, let it cook for 30 minutes before adding potatos.) Let simmer until potatos are tender, NOT MUSHY. They should be firm.

You can also put in par boiled cabbage, beans, or cauliflower.

DAVE

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 22 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.


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Recent comments and reviews for this recipe:

Roma writes:

Add half cup sour milk to initial spices and u got yorself a party for the tastebuds!Enjoy. . .

Posted on 05 Jul 2008, 13:58 ET

Merle writes:

This recipe was tried by myself and it tasts wonderful. I'm going to continue making just this mince recipe. It's very easy and economical.

Thanx

Posted on 28 Dec 2008, 06:28 ET

john writes:

My dad still makes some of these dishes (even at 72 years age), and I remember with a smile the sweet kalkals from my childhood at my auntie's house.
I have never found anywhere that sells vadas (spelling?)like my dad used to make though, I must ask him for the recipe!

Posted on 28 Apr 2009, 11:40 ET

Donna writes:

Thanks, really easy tasty recipe, if I can make it anyone can. My family loved it. Just made the mince, potato and pea curry served with rice and chilli naan.

Posted on 07 May 2009, 08:30 ET

Laura writes:

I tried this tonight and it was really nice, however I felt it was a little dry so will cook a small veg curry to go with it next time. Thanks for the recipe.

Posted on 07 Oct 2009, 13:57 ET

Ralph writes:

this mince recipe is very easy to make and is tasty and economical,you dont have to spent time cooking the ingredients,my compliments to the chef.

Posted on 15 Oct 2009, 15:10 ET

Eric writes:

Easy and economical to make albeit a bit dry. I added beef stock to remove the dryness. Otherwise it is very tasty.

Posted on 29 Nov 2009, 00:45 ET

Earl writes:

Very easy I have not cooked before and i must say it was a great 1st experience. Its quick to prepare and will save me alot of time. Thanx alot

Posted on 27 Jan 2010, 11:25 ET

ZL writes:

Nice simple recepie. Please tell me what masala you use and the ingredients for it.

Posted on 25 Jan 2011, 00:23 ET

Judy Moodley writes:

What a relief...finally a recipe from a someone who cooks with fresh ingredients!!!I don't like cooking Indian curries with canned tomatoes, etc, it just does not taste right to me, sort of sweet & one can taste the preservatives, it spoils the taste of a great SA Indian curry!!). Yes, I understand that you use bottled ginger & garlic, probably due to circumstances, (nothing wrong there, but the next time, just try grinding a block of fresh ginger & about a clove of fresh garlic together in a pestle & mortar the next time you make a curry & see the difference. By the way, I tried your recipe, compliments ...it is delicious. I'm an ex-South African living in the Netherlands for 16 months now & I still make my traditional, proper Indian (Durban) curry with ALL the trimmings, including the dhania (coriander/cilantro)thanks to my Mum. Off-course, I brought all my Durban spices with me to NL, but managed to shop around NL & find some interesting spices in Utrecht. I will share some recipes soon (judy@judyallard.com). Cheers....J

Posted on 10 Jun 2011, 15:49 ET

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