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Meat Poultry Seafood Vegetarian Pasta Bread Dessert

Chicken curry with garlic cabbage





21 January 2013


If you missed September’s Country Cuisine, here’s the deal: We found an awesome website chocka-block with recipes ranging from really simple stuff to more refi ned cuisine, along with side dishes to go with any braai, stew or potjie. If you are out of ideas, log on to www.funkymunky.co.za. There is lots of other informat on there as well. Click on “SA myths and legends” and you’ll find out all there is to know about Tokoloshe, Flying Dutchmen and Nyaminyami, too.

Chicken curry with garlic cabbage

This is by far the world’s easiest curry recipe and defi nitely the most delicious, says the website. The garlic cabbage is a wonderful side dish to the curry. Enjoy!

What you need

4 tablespoons butter (1/2 stick)
3 tablespoons fl our
11/2 cups chicken broth
1/2 cup half-and-half (half milk, half cream)
4 teaspoons curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 cups cooked chicken
1/2 cup fresh mushrooms, sliced

What you do

Melt the butter in a skillet over moderately high heat.
Blend in the flour.
Add the chicken broth and “half-and-half”.
Reduce the heat and cook, stirring constantly,
until the sauce has thickened. Stir in the curry powder, cayenne pepper, salt and ginger.
Add the chicken and mushrooms. Cook, covered, over low heat for 10min. Serve on a bed of rice with a side plate of shredded cabbage with garlic (recipe below).

Shredded cabbage with garlic:

What you need

1 small head of cabbage
4 tablespoons butter
2 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

What you do

Quarter the cabbage and discard the core.
Cut the quarters into 5cm thick slices.
Melt the butter in a large skillet.
Add cabbage and garlic.
Stir to coat the cabbage.
Cover the skillet and cook over low heat for about 15min or until cabbage is crisp-tender.
Stir occasionally.
Season with salt and pepper.

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