Kalya E Khaas Traditional South African Chicken Curry

Experience the rich and aromatic flavors of *Kalya E Khaas*, a traditional South African chicken curry that brings together the perfect balance of spices and creamy textures. This dish showcases tender, bone-in chicken simmered in a luxurious sauce made with coconut milk, yogurt, and pureed tomatoes, infused with the warm essence of cinnamon, cardamom, and cloves. Enhanced with a blend of classic spices like turmeric, cumin, and garam masala, this curry delivers a subtle heat and deep, complex flavors. Topped with fresh cilantro and a spritz of lemon for a burst of freshness, it’s perfect served with steamed rice, flaky roti, or soft naan bread. With just 20 minutes of prep time, *Kalya E Khaas* transforms your kitchen into a culinary haven, celebrating the fusion of South African and Indian-inspired traditions.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 kg Chicken (bone-in pieces)
• 2 large Onions (finely chopped)
• 2 large Tomatoes (pureed)
• 1 cup Plain yogurt
• 1 cup Coconut milk
• 4 cloves Garlic (minced)
• 1 tbsp Ginger (minced)
• 2 tbsp Cooking oil
• 1 piece Cinnamon stick
• 4 Cloves
• 3 Cardamom pods
• 1 Bay leaf
• 1 tsp Turmeric powder
• 2 tsp Coriander powder
• 1.5 tsp Cumin powder
• 1 tsp Garam masala
• 1 tsp Red chili powder
• 1.5 tsp Salt
• 2 tbsp Fresh cilantro (chopped, for garnish)
• 1 tbsp Fresh lemon juice

Directions

Step 1

Clean and pat dry the chicken pieces. Set aside.

Step 2

Heat the cooking oil in a large, heavy-bottomed pot over medium heat.

Step 3

Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30 seconds until fragrant.

Step 4

Add the chopped onions and sauté until golden brown, stirring occasionally to prevent burning (about 8-10 minutes).

Step 5

Stir in the minced garlic and ginger, cooking for another 1 minute.

Step 6

Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well into the onion mixture.

Step 7

Add the pureed tomatoes and cook until the oil starts to separate from the masala (about 5-7 minutes).

Step 8

Lower the heat and add the yogurt gradually, stirring continuously to prevent curdling.

Step 9

Add the chicken pieces to the pot, stirring well to coat them in the spice mixture. Cook for 5-7 minutes until the chicken starts to brown slightly.

Step 10

Pour in the coconut milk, mix well, and bring to a gentle simmer. Cover the pot and cook on low heat for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 11

Sprinkle garam masala over the curry and stir gently. Let it simmer uncovered for an additional 5 minutes.

Step 12

Adjust salt if needed, and turn off the heat. Squeeze fresh lemon juice over the curry and garnish with chopped cilantro.

Step 13

Serve hot with steamed rice, roti, or naan bread for an authentic experience.

Nutrition Facts

Serving size	(2490.4g)

Amount per serving	% Daily Value*
Calories	3996.6

Total Fat 261.6g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1214.7mg	0%
Sodium 4866.8mg	0%
Total Carbohydrate 101.3g	0%
Dietary Fiber 17.3g	0%
Total Sugars 53.1g
Protein 292.0g	0%

Vitamin D 192.6IU	0%
Calcium 916.8mg	0%
Iron 28.9mg	0%
Potassium 4996.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 29.7%

Carbs: 10.3%