South Africa's Cape Malay Curry Is Worth a Try
2022-04-30
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1Many places around the world are known for their curry dishes.
2Curry is a kind of sauce that is highly seasoned and sometimes spicy.
3The sauce is usually combined with vegetables and meat and served over rice.
4Some of the best-known curries come from India and Thailand.
5Other countries in Asia, including Indonesia and Japan, also have their own special curry dishes.
6South Africa is not so well known for its curry.
7But food expert Christopher Kimball recently praised a curry he found in Cape Town.
8He wrote recently about the dish, called Cape Malay, in a piece for The Associated Press.
9Kimball describes Cape Malay curry as somewhat similar to Indian curry.
10But it is lighter in flavor, or taste.
11Kimball learned about making the dish from cooking teacher Faldela Tolker.
12She told him the spices used in Cape Malay curry are similar to those in Indian curry, but they are used differently.
13They are not ground fine, like they are in Indian curry.
14Cape Malay Curry uses the whole form of each spice.
15After the sauce is cooked, the individual pieces of spice are removed.
16The result is a lighter, brighter, milder curry than most people are used to, Kimball notes.
17Kimball included a recipe for Cape Malay chicken curry in his new cookbook, Milk Street Tuesday Nights.
18Here is how you can make Cape Malay curry for yourself.
19First, mix spices together.
20You will need 15 milliliters (mL) each of whole fennel and cumin seeds, and five mL each of turmeric, salt and pepper.
21Put about 15 mL of the spice mixture onto uncooked chicken.
22Boneless, skinless chicken pieces called thighs work best, Kimball says.
23Next, heat some cooking oil in a large pan.
24Add two medium-sized onions, cut into small pieces.
25Cook them for 8 to 10 minutes until they are lightly browned.
26Then add in four cloves of chopped garlic, two serrano chili peppers cut in half, and about 100 grams of fresh ginger.
27About 30 seconds later, add in about 500 mL of chicken broth and 500 mL of cherry tomatoes, along with two whole cinnamon sticks, two bay leaves and the rest of the spice mixture you prepared earlier.
28Then, add the chicken thighs to the pan.
29Make sure the chicken is covered with the liquid.
30Bring the liquid to a simmer, then cover and cook for 25 minutes.
31Stir in about half a kilogram of potatoes, cut into small pieces.
32Cover the pan again and return to a simmer.
33Cook until the chicken and potatoes are soft, another 12 to 15 minutes.
34Safely remove the chicken from the pan and put it onto a large plate.
35Remove the ginger, cinnamon sticks, bay leaves and chili halves.
36Continue to simmer over medium heat for another five minutes.
37Pull the chicken into bite-size pieces, then return it to the pan and stir to combine.
38Stir in juice from one lemon, then taste the mixture and add additional salt and pepper if needed.
39After the cooking is finished, pour the curry mixture into a serving bowl and put fresh mint on top.
40Serve over basmati or jasmine rice.
41The lemony, richly flavored curry takes about one hour to prepare and serves six people.
42I'm Ashley Thompson.
1Many places around the world are known for their curry dishes. Curry is a kind of sauce that is highly seasoned and sometimes spicy. The sauce is usually combined with vegetables and meat and served over rice. 2Some of the best-known curries come from India and Thailand. Other countries in Asia, including Indonesia and Japan, also have their own special curry dishes. 3South Africa is not so well known for its curry. But food expert Christopher Kimball recently praised a curry he found in Cape Town. He wrote recently about the dish, called Cape Malay, in a piece for The Associated Press. 4Kimball describes Cape Malay curry as somewhat similar to Indian curry. But it is lighter in flavor, or taste. 5Kimball learned about making the dish from cooking teacher Faldela Tolker. She told him the spices used in Cape Malay curry are similar to those in Indian curry, but they are used differently. They are not ground fine, like they are in Indian curry. Cape Malay Curry uses the whole form of each spice. After the sauce is cooked, the individual pieces of spice are removed. 6The result is a lighter, brighter, milder curry than most people are used to, Kimball notes. 7Kimball included a recipe for Cape Malay chicken curry in his new cookbook, Milk Street Tuesday Nights. 8Here is how you can make Cape Malay curry for yourself. 9First, mix spices together. You will need 15 milliliters (mL) each of whole fennel and cumin seeds, and five mL each of turmeric, salt and pepper. Put about 15 mL of the spice mixture onto uncooked chicken. Boneless, skinless chicken pieces called thighs work best, Kimball says. 10Next, heat some cooking oil in a large pan. Add two medium-sized onions, cut into small pieces. Cook them for 8 to 10 minutes until they are lightly browned. Then add in four cloves of chopped garlic, two serrano chili peppers cut in half, and about 100 grams of fresh ginger. About 30 seconds later, add in about 500 mL of chicken broth and 500 mL of cherry tomatoes, along with two whole cinnamon sticks, two bay leaves and the rest of the spice mixture you prepared earlier. Then, add the chicken thighs to the pan. Make sure the chicken is covered with the liquid. 11Bring the liquid to a simmer, then cover and cook for 25 minutes. Stir in about half a kilogram of potatoes, cut into small pieces. Cover the pan again and return to a simmer. Cook until the chicken and potatoes are soft, another 12 to 15 minutes. 12Safely remove the chicken from the pan and put it onto a large plate. Remove the ginger, cinnamon sticks, bay leaves and chili halves. Continue to simmer over medium heat for another five minutes. 13Pull the chicken into bite-size pieces, then return it to the pan and stir to combine. Stir in juice from one lemon, then taste the mixture and add additional salt and pepper if needed. 14After the cooking is finished, pour the curry mixture into a serving bowl and put fresh mint on top. Serve over basmati or jasmine rice. 15The lemony, richly flavored curry takes about one hour to prepare and serves six people. 16I'm Ashley Thompson. 17Christopher Kimball reported this story for the Associated Press. Ashley Thompson adapted it for VOA Learning English. 18____________________________________________________________________ 19Words in This Story 20milder - adj. less strong or harsh in taste 21recipe - n. a set of instructions for making food 22pan - n a usually shallow and open metal container that has a handle and that is used for cooking or baking 23broth - n. liquid in which food (such as meat) has been cooked 24simmer -v. to cook (something) so that it is almost boiling for a certain period of time 25FULL INGREDIENT LIST: 2615mL fennel seeds 2715mL cumin seeds 28Kosher salt and ground black pepper 295 mL teaspoon turmeric 301 kg boneless skinless chicken thighs, trimmed and patted dry 3130mL grapeseed or other cooking oil 322 medium yellow onions, chopped 33100-gram piece of fresh ginger, cut into 5 pieces 344 medium garlic cloves, minced 352 serrano chilies, stemmed and halved lengthwise 36500 mL low-sodium chicken broth or water 37500mL grape or cherry tomatoes 38Two cinnamon sticks 392 bay leaves 401/2 kg Yukon Gold potatoes, cut into 1-inch cubes 4130mL lemon juice (from 1 lemon) 42Fresh mint leaves, torn 43Basmati or jasmine rice