The Big Book of Curry Recipes (76 page)

Kenyan Chicken Tikka is a traditional Kenyan recipe for a classic Indian-inspired curry of chicken in a stock made with tomato paste, tamarind juice and flavoured with curry powder.

This is a very interesting dish, in that it shows the Indian and British influence on Kenyan cuisine. The name ‘tikka’ is a bit of a Misnomer as this is a British invention, with a cream-based sauce. But as most Africans (apart from the Tutsi) are lactose intolerant proper ‘tikka’ doesn’t really work in Africa.

Ingredients:

1 whole chicken, cleaned and gutted

2 tsp tomato purée

1 tsp curry powder

3 garlic cloves

3 tbsp oil

salt and black pepper to taste

250ml (1 cup) tamarind juice (made by mixing 60g tamarind pulp with 280ml water just off the boil and mixing thoroughly before straining)

salt and cayenne pepper, to taste

sugar, to taste

Method:

Combine the tomato purée, curry powder, garlic, salt and pepper with 3 tbsp oil. Mix thoroughly with a whisk then use this to rub both inside and outside the chicken until it’s completely coated. Cover and allow to marinate for 1 hour for the flavour to penetrate the meat. Once ready, either grill or marinate the chicken until nicely browned and tender (a spit is best, but oven roasting works) [for roasting calculate 40min/kg + 20 min cooking time/18 min/lb + 20 min]

For the sauce simply add the salt and cayenne pepper to the tamarind juice and then add enough sugar so you get a pleasant sharp/sweet flavour. Cut the chicken into serving pieces, place on a bed of rice and pour the sauce over it then serve.

Samusas

Samusas is a traditional Tanzanian recipe for a classic snack of spiced beef fried in egg roll wrappers.

Ingredients:

675g (1 1/2 lb) lean beef, minced (ground)

1/2 tsp cumin seeds

2 tbsp spring onions, chopped

1 dessert spoon garlic powder

1 dessert spoon seasoned salt

1 dessert spoon freshly-ground black pepper

35g (1 1/4 oz) plain flour

2 tsp water

20 Egg Roll Wrappers (or rich shortcrust, made with egg, rolled very thin)

240ml (1 cup) vegetable oil

Method:

Add the beef to a large frying pan then mix in the cumin, spring onion, garlic powder, seasoned salt and black pepper using a fork. Mix in thoroughly then brown the meat over medium heat. Drain off the fat and set the meat aside.

In a small bowl, combine the flour and 2 tsp water to form a smooth paste. Place one egg roll wrapper flat on a work surface (cover the remainder with a damp tea-towel to prevent them from drying out). Either place a line of filling in the centre of the wrapper, roll over the two free ends then roll to form a sausage. Alternatively place the filling just below the centre of the square, take the point below the filling and fold over the filling. Then fold the edges over and seal with the flour paste to make a triangular package (this is the most standard way of doing them). You can also place the filling in the centre of the wrapper, take each corner and fold to the centre so they overlap. Seal with the flour paste to make a square package.

Tanzanian Vegetable Rice

Tanzanian Vegetable Rice is a traditional Tanzanian recipe for a classic dish of rice cooked with sweetcorn, red bell pepper and a carrot in a lightly-curried vegetable stock.

Ingredients:

1 onion, chopped

3 tbsp vegetable oil

1/2 tsp curry powder

210g (2 cups) basmati rice

2 garlic cloves, crushed

750ml (3 cups) vegetable stock, or water

120g (1/2 cup) fresh sweetcorn (sliced from the cob)

1/2 red bell pepper (or green bell pepper), chopped

1 large carrot, grated

Method:

Wash the rice under plenty of cold, running, water then set aside for 15 minutes to drain.

Heat the oil in a large saucepan and fry the onion for about 5 minutes, or until softened, but not coloured. Add the curry powder and the rice and stir-fry for about 10 minutes, stirring constantly, so the rice does not stick to the pan.

Add the garlic and stock (or water). Stir thoroughly to combine then bring to a boil and cook over high heat for 5 minutes. Reduce to a simmer, cover and cook for 20 minutes, or until the rice is almost tender. Scatter the sweetcorn over the top of the rice then spread the bell pepper on top of this before sprinkling over the grated carrot.

Cover tightly then steam over low heat until the rice is cooked and the vegetables are tender (about 8 minutes). Just before serving mix the rice and vegetables together with a fork.

Bamia Okra Relish

Bamia Okra Relish is a traditional Tanzanian (from Zanzibar) recipe for a relish of onion and okra flavoured with garlic, ginger and chillies.

Ingredients:

100g (3 1/2 oz) onions, thinly sliced

2 tbsp oil

100g (3 1/2 oz) onions, chopped

2 garlic cloves, chopped

1 hot chilli, chopped

3cm piece fresh ginger, grated

900g (2 lb) fresh okra, ends trimmed and cut into 2.5cm slices

1 fresh tomato, cut into thin strips

Method:

Add the oil to a large frying pan and fry the sliced onion in this until brown. Now add the chopped onion, garlic, chilli and ginger and fry for 1 minute. Add the okra and fry for several minutes before adding the tomato and frying for a further 5 minutes. Pack into a hot sterile jar and store for at least 3 weeks to mature.

This relish can be served either hot or cold with meat or fish.

Chapati

Chapati is a traditional East African recipe (based on an Indian original) for a classic flour-based flatbread fried in oil and coated with ghee before serving.

These Indian-style, unleavened, flatbreads were introduced to East Africa and South Africa by Indian traders and settlers. They are particularly common amongst the Swahili-speaking peoples of East Africa.

Ingredients:

450g (1 lb) plain flour

1 tsp salt

400ml (1 3/5 cups) warm water

oil for cooking

ghee for coating

Method:

Sift the flour and salt together into a bowl then slowly add just enough water for the flour mixture to come to a stiff dough. Tip this onto a floured surface and knead for a few minutes. Once kneaded return the dough to a clean bowl, cover with a cloth and allow to rest for half an hour.

Lightly grease and pre-heat a frying pan. Whilst the pan is heating divide the dough into roughly orange-sized balls. Flatten these into circles about 15cm (6 in) in diameter. Fry these discs individually in the griddle, turning once, until both sides are golden brown and spotted.

Cover the finished chapatis in foil to prevent drying and place in a warm oven until all the breads are done.

To serve, coat one side in ghee and use as an accompaniment to any soup, stew or curry.

Biriani

Biriani is a traditional East African recipe (based on an Indian original) for a classic of meat cooked in a curry-spiced sauce of papaya, garlic and ginger in a yoghurt or buttermilk and sauce that’s layered with fried potatoes and rice before being baked in the oven and served.

Birianis originate in India, however with its admixture of native, Arabic and Indian cultures the Biriani is also a feature of Swahili cuisine.

Ingredients:

1 unripe papaya, peeled de-seeded and grated

2 garlic cloves, minced

1 tsp fresh ginger, peeled and crushed

1.2 kg (2 2/3 lb) meat (mutton, beef, goat, chicken or wild boar) cut into serving-sized pieces

500ml (2 cups) buttermilk or plain yoghurt

juice of 2 limes

oil for frying

5 onions, sliced

5 potatoes, sliced

1/2 tsp ground cardamom

4 whole cloves

1/4 tsp ground cinnamon

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 tsp black peppercorns

2 pinches salt

3 ripe tomatoes, chopped

1 small tin tomato paste

750g (1 2/3 lb) rice

Method:

Add the whole spices to a dry frying pan and toast until aromatic. Tip into a coffee grinder and grind to a paste along with the powdered spices.

Meanwhile grind together the papaya, garlic and ginger and mix into a paste. Add this to a large pot along with the meat, buttermilk and lime juice. Cover and simmer very gently stirring every now and then.

Heat the oil in a large frying pan and fry the onions in hot oil. Once browned remove from the pan and set aside. Add the potatoes to the same oil and fry and when browned remove and set aside. Keep the oil in the frying pan.

Meanwhile add the spices and salt to the meat mixture. Add the chopped tomatoes, tomato paste and 2 tbsp oil from the frying pan. Stir and continue to cook over low heat. If the sauce in the pan becomes too thick add a little water.

Cook the rice in the usual way (boil in double the volume of water ie 1.5l of water to 750g rice) and time the rice so that it’s done at the same time as the meat (the rice should take about 25 minutes to cook for basmati-type long-grain rice).

Line the edges of a large baking dish with the slices of fried potatoes (save some for the top) then cover the bottom with a third of the cooked rice. Pour most of the meat mixture over the top (save some to serve with the biriani at the table) then carefully cover the meat mixture with a second layer of rice. Add the onions over the top of the rice then add a third layer of rice. Place the remaining potatoes on top and place the dish in an oven pre-heated to 170ºC (340ºF) and allow to cook for 30 minutes.

Serve with the reserved and re-heated meat mixture.

Kuku Paka (Chicken-coconut Curry)

Kuku Paka (Chicken-coconut Curry) is a traditional East African recipe for a classic curry of chicken, vegetables and potatoes in a tomato and coconut milk sauce flavoured with curry spices.

This is a Swahili dish originating from the coast of East Africa. The dish itself shows some Indian influences, which is not surprising as the Swahili civilization is an admixture of influences from Africa, Arabia and India mostly due to the millennia-old Spice Trade.

Ingredients:

1 chicken cut into serving-sized pieces

1 onion, finely chopped

2 sweet green bell peppers, de-seeded and chopped

1 garlic clove, minced

1/2 tsp ground ginger

1 tsp
Malawi Curry Powder

6 whole cloves

1 tsp salt

5 potatoes, cleaned and quartered

3 ripe tomatoes, cut into chunks

500ml (2 cups) coconut milk

fresh coriander leaves, chopped

1 tbsp lemon juice

3 tbsp cooking oil or butter

Method:

Heat the oil in a large pot or casserole dish add the onions and bell peppers and fry for a few minutes over high heat. Add the chicken to the pot and fry to brown on all sides (add more oil if the chicken begins to stick). Remove the chicken and set aside then add the water to the pot and bring to a slow boil. Add the potatoes and cook until they begin to become tender then return the chicken to the pot and continue to cook at a very low boil until the chicken is done, stirring frequently.

Stir-in the tomatoes and cook for a few minutes more before adding the coconut milk. Reduce the heat to a simmer and gently stir until the sauce thickens. Finally add the lemon juice and garnish with fresh coriander leaves.

Serve with chapati or rice, accompanied by chai (Swahili spiced tea).

Mchuzi wa Biringani (Garden Egg Curry)

Mchuzi wa Biringani (Garden Egg Curry) is a traditional East African recipe for a classic curry with hot chillies, garden eggs (or aubergines), potatoes and tomatoes in a coconut milk sauce.

This is a Swahili dish, originating in India. In Africa this is typically made with the round aubergine (eggplant) locally known as ‘Garden Eggs’. You can substitute ordinary aubergines (eggplants), cubed if you don’t have access to garden eggs.

Ingredients:

2 onions, chopped

2 tsp curry powder

2 garlic cloves, minced

1 tbsp grated ginger

2 hot chillies, chopped

10 garden eggs, halved (or 2 large aubergines, chopped), lightly salted and squeezed to remove excess moisture

4 potatoes, chopped

1 small tin tomato paste

3 tomatoes, blanched, peeled and chopped

250ml (1 cup) coconut milk or yoghurt

4 tbsp cooking oil

salt, black pepper and cayenne pepper, to taste

Method:

Add the oil to a large pan and use to fry the onions for a few minutes before adding the curry powder, garlic, ginger and chillies. Continue frying on high heat for about four more minutes, stirring continually. Add the aubergine and potatoes and stir-fry until the aubergine starts to brown then add the tomatoes and tomato paste. Reduce to a simmer and cook until everything is tender. Adjust the seasoning at this point then add the coconut milk or yoghurt. Allow to heat through for a minute, then serve with chapati or rice.

Wali wa Nazi (East African Coconut Rice)

Wali wa Nazi (East African Coconut Rice) is a traditional East African recipe for a classic dish of rice cooked in coconut milk that’s served as an accompaniment.

This is a Swahili dish (
Wali
is cooked rice and
nazi
is coconut in Swahili) popular in Zanzibar, Lamu and Mombasa.

Ingredients:

400g (1 lb, scant) basmati rice, washed, rinsed and soaked in water for 20 minutes before being drained

600ml (2 1/2 cups) thin coconut milk and 200ml (4/5 cup) thick coconut milk

salt, to taste

Method:

Add the coconut milk to a pan and bring to a boil before adding the rice and salt. Cook for about 10 minutes, stirring constantly then reduce the heat to very low. Add the thick coconut milk and continue stirring whilst the mixture simmers. Reduce the heat to very low and cover tightly. It’s best to put a sheet of foil over the top of the pan and put the lid on top of this. Allow the mixture to steam for about 25 minutes then serve with a meat or fish stew or any West African curry.