MORE THAN SAMOOSAS

Easy Cape Malay cuisine with an Indian Twist

 

Nazeeha Abrahams was newly wed and feeling at a loss
when it came to cooking in her brand new kitchen.
Naturally she called on her mother who was a wonderful
cook to help and guide her. Over the years she gradually
explored her Cape Malay heritage, creatively blending
traditional Malay recipes with the exotic spices from Natal.  

 

Nazeeha’s dishes are easy, but never boring, suiting
every taste and many occasions. From her oven come a
collection of chicken dishes; Tandoori Masala chicken,
butter chicken, and a wholesome, ample chicken pie as
well as chicken tikka and spicy crumbed chicken. 

 

CRUMBED CHICKEN

Serve with rolls and salads or savoury rice and creamy mushroom sauce.

 

12-20 chicken pieces, skinned if preferred
250 ml (1 cup) water
10 ml (2 tsp) salt
10 ml (2 tsp) garlic and ginger paste
10 ml (2 tsp) Cajun spice
10 ml (2 tsp) garlic salt
10 ml (2 tsp) mother-in-law masala
5 ml (1 tsp) red leaf masala
5 ml (1 tsp) chilli powder
45 ml (4 tbsp) mayonnaise
1 large egg, beaten
breadcrumbs for coating
cooking oil for deep-frying
lettuce leaves, pineapple wedges
and cocktail tomatoes for serving
(Serves 8 - 10)

 

Wash the chicken and pat dry with paper towel. Add the chicken pieces to a large pot, on medium heat. Add the water, 5 ml (1 tsp) and 5 ml (1 tsp) garlic and ginger paste, and allow to steam until the chicken is cooked. Drain the chicken pieces in a colander and blot off excess water with paper towel. Place the chicken pieces in a large mixing bowl an add the remaining salt and garlic and ginger paste, the Cajun spice, garlic salt, both masalas and chilli powder. Add the mayonnaise and beaten egg and mix through well, ensuring that all of the chicken is coated.

 

Dip the chicken pieces into the breadcrumbs, ensuring that each piece is coated. Place the chicken into a large dish and refrigerate for 1 - 1 ½ hours before frying. Place a large pot on medium heat, add enough oil for deep-frying and heat up. Just before frying, reduce heat slightly, place the chicken pieces into the oil, and slowly fry until golden brown. Remove from oil and drain on paper towel. Arrange the chicken pieces on a bed of lettuce and garnish with pineapple wedges and cocktail tomatoes.

 

Tip: To crumb chicken easily, place the breadcrumbs in a plastic bag, place each chicken portion into the bag, one at a time, and shake well. This method ensures even coating and is less messy.

 

MASALA TANDOORI CHICKEN

This is a popular, exotic Indian way of preparing chicken. It is usually served with naan bread and salads but can also be served with savoury rice or chips.

 

12 - 20 chicken pieces or 2 whole chickens, halved
20 ml (4 tsp) tandoori chicken masala
10 ml (2 tsp) red leaf masala
5 ml (1tsp) ground jeera
2.5 ml (½ tsp) cayenne pepper
2.5 ml ½ tsp) chilli powder
5 ml (1 tsp) all-in-one masala
10 ml (2 tsp) salt, or to taste
10 ml (2 tsp) we khokni masala
10 ml (2 tsp) garlic and ginger paste
125 ml (½ cup) cooking oil
15 ml (1 tbsp) lemon juice
45 ml (3 tbsp) fresh cream
30 ml (2 tbsp) ghee or meted butter or margarine
1 medium pineapple, peeled and cut into wedges
chopped fresh dhania for garnishing
(Serves 8 – 10)

 

 

If preferred, remove the skin from the chicken. If using whole chickens, split them into four equal halves, between the legs, from the neck down through the centre. Wash the chicken pieces well with cold water and drain in a colander, blotting off excess water with paper towel. Slash the chicken pieces across each portion, ensuring not to cut too deeply. This will allow the spices to penetrate the meat and enhance the flavour. Mix all of the spices together with the garlic and ginger paste, 15 ml (1 tbsp) of oil, the lemon juice and the cream. Rub the mixture onto the chicken, coating well. Cover and leave to stand for at least 1 hour.

 

Preheat the oven to 180ºC. Mix the remaining oil and ghee or melted butter together. Place the chicken pieces in a deep roasting pan, pour over half of the oil and butter mixture, and cover with foil, sealing it on the sides of the pan. Bake for about 45 minutes until done. Remove from the oven, remove the foil and place pineapple wedges between the chicken pieces. Pour over the remaining oil and butter mixture and place uncovered, directly under the grill for 5 – 10 minutes. Serve immediately, garnished with chopped dhania. 

 

BUTTER CHICKEN

This dish is of Indian origin and is served with naan bread or roti and a tomato and onion salad.

 

60 ml (¼ cup) cooking oil
2 cardamom pods
2,5 ml (½ tsp) jeera seeds
6 black peppercorns
1 fresh green chilli, finely chopped
2 medium onions, finely chopped
20 ml (4 tsp) garlic and ginger paste
800 g – 1 kg chicken breasts, cubed
2 medium tomatoes, peeled and grated
5 ml (1 tsp) turmeric
10 ml (2 tsp) salt, or to taste
15 ml (1 tbsp) ground jeera
15 ml (1 tbsp) ground coriander
10 ml (2 tsp) cayenne pepper
5 ml (1 tsp) mother-in-law masala
5 ml (1 tsp) methi masala
125 ml (½ cup) plain yoghurt
15 ml (1 tbsp) tomato paste
15 ml (1 tbsp) sugar
250 ml (1 cup) fresh cream
60 ml (¼ cup) chopped fresh dhania
(Serves 6 – 8)

 

Place a large pot on medium heat, add the oil and heat. To this add the cardamom, jeera seeds, peppercorns, chilli and onions, and braise until lightly golden. Add the garlic and ginger paste and cubed chicken breasts, and stir and braise for about 8 minutes, or until lightly cooked. Add the plain yoghurt, tomato paste and sugar, stir well and cook on reduced heat for about 15 minutes. Add the fresh cream and cook for a further 5 – 8 minutes Lastly, sprinkle the chopped dhania on top – do not stir – and simmer for 5 minutes, Serve warm, as described above.

 

CHICKEN TIKKA

This makes a delicious light meal or starter and can be served with fried potato wedges and salads.

800 g – 1 kg chicken breasts, cubed
5 ml (1 tsp) salt, or to taste
10 ml (2 tsp) garlic and ginger paste
5 ml (1 tsp) ground jeera
2.5 ml (½ tsp) cayenne pepper
10 ml (2 tsp) chilli powder
15 ml (1 tbsp) cooking oil
15 ml (1 tbsp) lemon juice
1 large pineapple, peeled and cut into wedges
2 large red or green peppers, cut into wedges
30 ml (2 tbsp) yoghurt
15 ml (1 tbsp) mashed green pawpaw
30 ml (2 tbsp) butter or margarine
(Serves 6 – 8)

 

Preheat the oven to 200ºC.

Wash the chicken and drain in a colander. Set aside.

 

Mix the salt, garlic, and ginger paste and all the spices with the oil and lemon juice to forma paste. Coat the chicken cubes with the paste, making sure the cubes are well covered. Place the chicken on skewers, alternating the cubes with pineapple and green or red pepper wedges. Place the skewers in a large roasting pan.

 

Mix the yoghurt and mashed pawpaw together and pour the mixture over the skewers in the pan. Dot the skewers with some butter and place in the preheated oven for 15 – 20 minutes, or until done. Remove from the oven and serve as described above. 

 

CHICKEN PIE

Makes a delicious lunch or snack, serve with salads.

 

500 – 600 g puff pastry, to line and cover a standard size pie dish/tin

 

Filling:
60 ml (¼ cup) cooking oil
1 large onion, finely chopped
6 peppercorns
6 whole allspice
4 whole cloves
2, 5 ml (½ tsp) salt, or to taste
5 ml (1 tsp) freshly ground black pepper
5 ml (1 tsp) red leaf masala
2.5 ml (1/2 tsp) tandoori chicken masala
60 ml (¼ cup) water
750 g chicken mince, or chicken breasts, cubed
60 ml Worcestershire sauce
10 ml (2 tsp) garlic and ginger paste
60 ml (¼ cup) sago, soaked in 12 5 ml (½ cup) water for 8 – 10 minutes
1 large egg, beaten
(Serves 6)

 

Preheat the oven to 180ºC. Heat the cooking oil in a medium-sized pot on medium heat. Add the onion along with the peppercorns, allspices, cloves and jeera seeds. Braise this onion mixture until golden brown. Now add the chopped chilli, the mushrooms, green pepper, corn, salt, black pepper, red leaf masala, tandoori masala and the water and simmer for about 5 minutes. Next, add the chicken along with the Worcestershire sauce, garlic and ginger paste and the sago. Simmer for about 20 minutes, stirring frequently. If the mixture becomes too dry, add about 15 ml (1 tbsp) water and simmer until done, or until the sago becomes transparent. Remove from heat and allow to cool.

 

Roll out the pastry to about 5 mm thick and line the pie dish or tin. Fill with the chicken mixture and cover with another 5 mm thick and line the pie dish or tin. Fill with the chicken mixture and cover with another 5 mm thick round of pastry, pressing the edges together to ensure the pie is sealed. Trim the edges, prick the tip lightly with a fork and brush with beaten egg. Bake for 45 minutes, or until golden brown. Remove from the oven and serve as described above.

 

MORE THAN SAMOOSAS
Easy Cape Malay Cuisine with and Indian Twist
By Nazeeha Abrahams
ISBN- 13 978-0-7981-4987-7
HUMAN & ROUSSEAU
An inmprint of NB Publishers
(021) 406-4215

www.nb.co.za