Chicken Meatballs in Cape Malay Curry Sauce

Recipes__Tantalizing Chicken Dishes

500 g Chicken mince

1 Tbsp Seven Colours Grill Seasoning

1 tsp Garlic powder

1 tsp Onion powder

1 Tbsp crushed Chilli

¼ cup Coriander, chopped

1 large Egg

½ cup Breadcrumbs

2 ½ Tbsp Oil

2 Bay leaves

1 Cinnamon stick

2 Green chillis, chopped

1 large Onion, chopped

1 Tbsp Ginger and garlic

1 tsp Curry powder

1 tsp Cumin powder

1 tsp Coriander powder

½ tsp Turmeric powder

½ cup Water

1 Tbsp Tomato paste

2 Tomatoes, sliced

250 ml Coconut cream

Fresh Coriander for serving

Method

Place chicken mince with 1 Tbsp Seven Colours Grill SeasoningTM, garlic powder, onion powder, crushed chilli, ¼ cup coriander, egg and breadcrumbs in a bowl. Mix until well combined and divide to create medium-sized meatballs.

Heat 2 Tbsp oil and fry the meatballs over a medium heat for 5 to 10 minutes a side. Remove from the pan. Alternatively, the meatballs can be cooked in an air fryer for 10 to 15 minutes at 200 degrees.

In another pan, heat 1 tsp oil. Add bay leaves, cinnamon stick, chillis and chopped onion. Sauté until onions are translucent then add the ginger and garlic and sauté for a few seconds.

Add curry powder, cumin powder, coriander powder and turmeric. Allow spices to toast for a few seconds before adding ½ cup of water and mixing well. Once the water cooks out and a paste is formed, add the tomato paste and tomatoes.

Cook for 10 minutes over a medium heat.

Pour in the coconut cream and add chicken meatballs into the sauce.

Cook over a low heat for a further 10 minutes.

Remove the cinnamon stick and garnish with fresh coriander.

Serving suggestion: Serve with garlic naan or roti with a side of sambals.

Watermelon and Rose Sarbet (Safeera Kaka)

Watermelon and Rose Sarbet 3 cups watermelon cubes - , deseeded 3 to 4 tbsps rose syrup - , or as required 2 tsps rose water 1/2 cup water ice cubes - , as required Blend the watermelon cubes well with some cold water until smooth. Using a strainer, strain the juice...

Coconut Pineapple Lassi (Safeera Kaka)

1 cup Pineapple chopped 4 teaspoon Desiccated coconut 2 tablespoon Sugar ½ cup double thick plain yogurt ¼ cup Milk 1 teaspoon Coconut oil 1 Pinch Salt Instructions In a pan, toast coconut until golden, without burning it.Set aside. In the same pan, add chopped...

Eid Milk

Ingredients 3 Tblsp ghee ½ cup vermicelli 1 litre milk 1 tin nestle cream or 250 ml fresh cream 1 tin condensed milk 1 tsp Saffron strands steeped in boiling water ½ cup of mixed pistachios, charoli and slivered almonds 1 cup desiccated coconut 1 Tblsp of sultanas...

Ammarah’s 3 Ingredient Falooda Ghaas

1 Litre Milk 1 Tin Condense Milk...u can put abit less...depends on how sweet u want it to be.. 2 tsp Ghaas powder... Method Mix the Milk, condense milk and Ghaas powder into a pot and bring to boil... Thereafter pour into dessert bowls ..once a its cool...

Thai Lentils

Ingredients * Ingredients * 275g red lentils * 1/8 tsp baking soda * 800ml hot kettle water, divided * 400ml coconut milk, divided * 3 tbsp Thai red curry paste * 1 large onion, roughly sliced * 1 star anise * 1/2 tsp cumin seeds * 2 tbsp tomato purée * 1/2 tsp...

Dishoom Black Dal Recipe (Safeera Kaka)

1 cup black lentils I used black beluga lentils 2 whole cloves 1 star anise 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp cayenne pepper 1/2 tsp fennel seeds 1/2 tsp garam masala 1/4 tsp ground cardamom 3 tbsp butter 1 tbsp neutral oil 1 small onion finely diced...