Spicy Yoghurt Chicken
Hi / Salaam friends!
Just popping in to share my Spicy Yogurt Marinated Chicken recipe with you!
Spicy Yogurt & Coriander Chicken
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Here’s a great alternative recipe for your Sunday roast.
Try a spicy twist with your chicken, this dish works well served hot with rice or naan, roast potatoes and a garden salad.
The yoghurt tenderises the chicken much more gently and effectively than regular marinades.
I used a whole chicken which I cut into 8 pieces. You can use chicken legs or chicken fillets. My spicy yoghurt chicken tastes is great cooked on the braai/BBQ too!
Serves 4
Ingredients:
1 chicken, approx. 1kg
1 cup plain or Greek yoghurt
1 tsp paprika
½ tsp turmeric / borrie
1 tsp cumin / jeera
1 – 2 tsp salt (according to taste)
½ tsp chilli powder
4 large cloves of garlic, grated
1 small piece ginger, grated (approx. 5cm)
50g butter
2 large onions, peeled and finely chopped
1 small green pepper, deseeded and chopped
Small bunch dhanya, chopped (keep some of the leaves for garnish)
Method:
Clean and cut the chicken into 8 pieces. Mix together the yogurt, paprika, turmeric, cumin, salt, chilli powder, garlic and ginger in a bowl.
Marinade the chicken with this mixture and refrigerate for at least one hour or for best results overnight.
Melt the butter in a saucepan, add the chopped onions and braise until golden brown. Add the chopped green pepper. Cook together for about 5 minutes.
Add the chicken pieces (preserve the marinade) and brown on both sides.
Transfer to an oven proof dish. Mix in the extra marinade sauce and chopped dhanya.
Grill in a pre-heated oven until the chicken has cooked through and is golden brown in colour.
Serve with naan or boiled rice, grilled potatoes and green salad.
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Cauliflower Stew
Blomkool Bredie (Cauliflower Stew)
Bredies consists of mutton or lamb pieces and vegetables cook together in true Cape Malay tradition. Stew or bredie as its known in South Africa usually consists of mutton, lamb or beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.
Any type of vegetables can be used on its own or use a combination of two e.g. cauliflower and carrots. Most bredies are spiced with stick cinnamon, allspice and cloves with a green chilli or two for extra flavour. The most popular Cape Malay bredies are green bean, tomato, cabbage, cauliflower bredies and is healthy nutritious winter food. Bredies are served with plain boiled rice, atchars or sambals.
This recipe serves 4 – 6 people
Ingredients:
600g mutton / lamb pieces, washed and drained
2 Tbsp cooking oil
2 onions, peeled and chopped
2 tsp salt or to taste
1 – 2 green chillies, chopped
2 pieces stick cinnamon
1 large cauliflower, leaves cut off and broken into pieces
3 potatoes, peeled and sliced into quarters
1 – 2 Tbsp sugar (optional)
Method:
Heat the oil in a heavy-based saucepan and fry the onions until golden brown.
Add the meat and cinnamon.
Brown the meat, ensuring it is well browned but not burned.
Add a little water, cover and reduce the heat.
Simmer until the meat is nearly tender, approximately 30 – 45 minutes.
Add the cauliflower, potatoes, chillies, salt to taste and simmer until the potatoes are tender.
Add more hot water as required.
Stir in the sugar if using.
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Add 1 or more green chillies 
Cauliflower 
Add a few knuckle bones in addition to your meat for extra flavour 
Add a couple of carrots for variations 
Minced Meat Wellington
Minced Meat Wellington
This is my inexpensive version of Beef Wellington. Serve with steamed mixed vegetables and mushroom sauce for a bit of gravy.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Ingredients:
1 large onion
1 large carrot
1 celery stick
1 medium potato
4 cloves garlic
5 mushrooms
4 rosemary or thyme sprigs leaves only
2 tbsp olive oil
500g fat free beef mince
salt and pepper to taste
1 egg, beaten
500g puff pastry
flour for rolling
extra egg, beaten (for egg wash)
Method:
Pre-heat your oven to 190°C and take the pastry out of the fridge to soften a bit.
Peel onion, carrot and potato. Dice all the vegetables into similar size pieces. Put a frying pan on medium heat with olive oil, chop up the rosemary and mince the garlic and add them to the pan.
Gently sauté everything, stirring occasionally until your vegetables are tender and onions are translucent. It will take about 5-8 minutes. Then transfer your mixture into a bowl and cool completely.
Once it’s cooled enough to touch add the minced meat. Mix everything together adding salt, pepper and beaten egg,
Dust a clean work surface with a handful of flour and roll out the pastry to a 1cm thickness. Shape the mince mixture into a log and place it on the rolled out pastry sheet, brush the edges with the beaten egg. Roll it up tucking the ends inside like a giant burrito, brush with the egg all over and place it on a baking sheet seam down. I used the left over pastry, cut with a lattice cutting roller, for an extra layer of pastry and pretty effect. Bake Beef Wellington in the pre-heated oven for 45 min to an hour depending on your oven until golden.
Mushroom Sauce
Ingredients:
2 tbsp butter
1 tbsp olive oil
1/2 medium onion, finely chopped
2 cups mushrooms, sliced
1 clove garlic, minced
1 cup fresh cream
salt and pepper to taste
1 tsp parsley, chopped
Method:
In a small pot melt the butter and add sliced mushrooms with a pinch of salt, brown over medium heat to get some colour on them. (If mushrooms release too much liquid and are steaming instead of browning, turn up the heat.)
Once mushrooms are browned turned the heat to low, add the olive oil and finely chopped onions, Cook the onions for 10 minutes until they are translucent, stir once in a while to prevent burning. Then add minced garlic and stir fry for 30 seconds.
Pour in the cream, salt, pepper and chopped parsley, stir and let it simmer for a few minutes. Taste and adjust seasoning if needed.
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Cinnamon Rolls
Salwaa’s Cream Cheese Cinnamon Rolls. Makes 14 to 16 Rolls
My cinnamon rolls are a must try recipe to enjoy on a cold autumnal day with a hot cuppa. These cinnamon rolls are best served warm.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
1 packet dry yeast
1½ – 2 cup milk
¼ cup white sugar
¼ cup warm water
¼ tsp vanilla essence
1 large egg
1 tsp salt
¼ cup butter, melted
4 cups cake flour
¼ cup melted butter, to brush over the top before baking
For the Filling,
1/3 cup butter, at room temperature
¾ cup soft brown sugar
¼ cup white sugar
1 ½ Tbsp of ground cinnamon
For the Glaze,
¼ cup of cream cheese, at room temperature
1 Tbsp butter, at room temperature
1 &1/4 cups of icing sugar
½ tsp of vanilla essence
3- 4 Tbsp of warm milk
Method:
1) In a small bowl, combine the warm water and 1 tsp of the sugar, sprinkle the yeast over the top and set aside for approximately 5 minutes.
2) In the bowl of a standing mixer fitted with a dough hook or knead by hand, mix the egg, milk (start with 1 & 1/2 cups, adding the rest as needed), salt, sugar and melted butter. Add 2 cups of the flour, vanilla and yeast mixture, mix until it’s all incorporated and slowly add about 2 more cups of flour. Knead until you have a smooth dough.
3) Set the dough aside covering the bowl with clean wrap in a warm area for about 2 hours.
4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. @capemalaycooking
5) When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough. Cut into 14 to 16 slices making sure they are even and place them cut side down in a well-greased baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6) Pre-heat your oven to 200°C
7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Maqluba
Salwaa Smith – Cape Malay Cooking & Other Delights
Maqluba (means upside down in Arabic) is a very popular dish among Palestinians. It’s basically a layered pot of meat or chicken , vegetables and rice. Cooked all together and then flipped over a big flat platter to serve. For variation you may add cauliflower florets as well. We got this recipe from a Palestinian friend of my husband who says this dish is served at many special occasions in their country.
The first time i made this recipe was way back in 2013, since then I’ve made it a few times and my family enjoyed it each time i made it.
Serves 6
½ cup vegetable oil, divided
1 large onion, finely chopped
1 medium size chicken, cleaned, skin removed and cut into small pieces
2 tsp salt
1½ tsp allspice
1 tsp black pepper
2 tsp cinnamon powder
3 cardamom, crushed
2 bay leaf
1 lage aubergines, peeled and sliced
1 -2 courgettes, washed and sliced
1 small cauliiflower
3 tomatoes, sliced
2½ cups basmati rice, thoroughly washed
A handful almond slivers (optional)
Heat 1 tablespoon of vegetable oil in a saucepan, add onions and chicken and stir over a medium heat for couple of minutes. Season with salt, black pepper, allspices, cardamom, cinnamon, and bay leaves. Add 4 cups of water, cover the pot and let simmer until cooked approximately 30 – 45 minutes (cooking time varies for lamb which will cook from an hour to two and half, depending on meat type).
Meanwhile, heat the rest of vegetable oil in large frying pan. Add aubergine, courgette slices as well as the cauliflower, sauté both sides until golden brown. Place them on paper towel to absorb oil and set side.
In a big pot, add a half a cup of rice (to avoid burning of the meat). Arrange chicken, tomato slices, aubergine, courgettes slices and the cauliflower in layers. Pour the remaining liquid from the chicken, and then add rice. Add a small pinch of salt (optional). Bring the pot to a boil over a medium heat. Then cover it and turn the heat down to low and let simmer until rice is cooked (from 20 to 30 minutes). Turn the heat off.
Leave the pot to cool for 15 to 20 minutes, and then carefully flip it up-side down over a serving platter. Sprinkle a handful of almond sliver over. Serve warm with fresh yogurt or salad.
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Qumquats Atchar
Salwaa’s Qumquats Atchar
This qumquat (kumquat) atchar or pickle recipe of mine requires no oil. The jam and vinegar ratio can be adjusted to your taste.
This is a very easy and flexible recipe for sweet and spicy qumquat atchar. In addition to the fruit, the recipe calls for apricot jam, vinegar, and seasonings.
Qumquats are delightful little citrus fruits with sweet skins and tart flesh. Here in Cape Town you can buy qumquats at your local supermarket or from the fruit vendors on the road from May until early November.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
2kg qumquats
2 Tbsp alt
4 Tbsps atchar masala or methi masala
1 cup vinegar
2 Tbsp apricot jam
Method:
Wash or rinse qumquats thoroughly under running water.
Cut in half and remove the pips.
Add the cut qumquats into a pot.
Sprinkle with 2 tablespoons salt.
Give it a quick cook, about 5 minutes.
DON’T add any water.
Mix in 4 tablespoons atchar masala or methi masala
Cool and refrigerate overnight.
Next day boil a cup of vinegar add 2 tablespoons apricot jam and cook on low heat until jam is dissolved.
You can add more vinegar and jam if required. It all depends on your tastebuds.
Pour the vinegar mixture over the qumquats and mix well.
Allow to cool completely.
Refrigerate in an airtight container.
Consume within 4 weeks.
Carrots and Pea Bredie
Salwaa’s Carrots & Peas Bredie
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
2 Tbsp cooking oil
1 large onion, peeled and chopped
500g mutton, lamb or beef pieces
800g carrots cut into julienne strips
3 large potatoes, peeled and cut into quarters
1½ cups frozen peas
1/2 tsp ground allspice or 5 whole allspice
1-2 green chillies
2 tsp salt or to taste
Hot water as needed
Chopped parsley for garnishing
Method:
Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.
Add washed and drained meat and braise until dark brown, 10-15 mins.
The meat should be as brown as you can get it.
Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.
Add carrots and potatoes, cook until potatoes are nearly soft.
Add frozen peas and cook a further 10 mins or until potatoes are soft.
Garnish with chopped parsley.
Serve with white rice and atchars.
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Braised Steak
This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.
Serves 6
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)
Mix all the above ingredients into a thickish paste.
Add to meat and marinate for at least 2 hours in the refrigerator
Other Ingredients:
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced
Method:
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown.
Add 1 large chopped tomato and cook for 10 minutes.
Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.
Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.
Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.
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Creamy Mushroom Pasta
Salwaa’s Creamy Mushroom Pasta
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Ingredients:
1 tbsp olive oil
250g (1 punnet) sliced mushrooms
Salt and pepper to taste
A knob of butter
4 cloves of finely chopped garlic
1/2 cup fresh cream, you can use more
1 tsp tandoori spice
200g uncooked pasta of choice
Method:
In a pan, add the oil, mushrooms and salt and pepper to taste. Fry until dark brown. Meanwhile, cook pasta according to packaging instructions and put aside. Add the butter and garlic into the mushrooms and cook until garlic is soft. Add cream and tandoori spice and cook until thickened slightly. Mix in cooked pasta and serve.
Absolutely delicious!!
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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