South African Food: Poultry Dishes

Traditional chicken curry


Introduction: Remember that traditional curry is not a spice on it's own. This recipe calls for the range of spices & herbs that gives the dish the delicious curry flavor we love. Ground spices can be substituted for the whole spices. You can also substitute these spices with a commercial version of "curry powder", but some of the flavor will be lost. You can also pre-prepare your curry by mixing all the herbs & spices yourself. Click here


  • 2-3 lbs chicken pieces
  • 1 cup yogurt
  • 1 cup chopped tomato
  • 1/2 ts. ground cinnamon
  • 3 cardamom pods, slightly crushed
  • 2-4 whole cloves
  • 3 whole black peppercorns
  • 1/2 cumin seeds
  • 3-4 green chillies
  • 1/2 ts. saffron powder (optional)
  • 1/4 ts. turmeric
  • 1 ts. cayenne pepper
  • 1 ts. fresh ginger, grated
  • 1 ts. crushed garlic
  • 1 ts. salt
  • 2 finely sliced onions
  • 1/4 cup butter
  • 1/4 cup oil
  • sprig fresh coriander leaves & mint leaves

Method: Wash chicken and pat dry. Combine yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chillies, saffron, turmeric, cayenne, ginger, garlic and salt. Pour this mixture over chicken, turning pieces until they are well coated. While they marinate, fry onions gently in butter & oil until light, golden brown.
Remove onions. When they have cooled slightly, crush them with the back of a spoon. Return to skillet, along with the entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water where necessary. Garnish with fresh coriander and mint leaves, and serve with rice or Indian bread. (4 - 6 servings)

Old-fashioned chicken pie


Old-fashioned Cape chicken pie


  • 1 chicken, cut into portions
  • 15 ml butter + 15 ml cooking oil
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 10 ml salt + freshly-ground black pepper
  • 15 ml sago
  • 125 g cooked ham, cut julienne
  • 1 bayleaf
  • 2 whole cloves
  • 2 ml grated nutmeg
  • 250 ml dry white wine
  • 125 ml chicken stock
  • Sour cream pastry or similar
  • 1 egg yolk

Method: Brown chicken in a mixture of butter & oil. Add onion & garlic and sauté. Season chicken with salt, pepper, bayleaf, cloves and nutmeg. In a separate saucepan, heat wine & chicken stock and add to the chicken together with the sago. Simmer until meat falls from bone. Cut meat from bone and place in a pie dish. Arrange ham on top of the chicken and pour the gravy over. Place an egg cup in center of pie dish. Roll out the pastry and cover the top of the pie dish. Secure the sides of the pastry by brushing the edges of the dish with beaten egg yolk. Brush the remainder of the beaten egg yolk over the top of the pastry. Bake in oven at 200ºC until pie is golden-brown and the pastry done. (6 servings)