There are so many ready-made cooking sauces and marinades around today the choice is dazzling. I recently stumbled across a brand of South African made curry sauces and thought I would give it a go.
The result was surprisingly good. The brand is called Walnut Ridge Something South African and the one I chose was Spicy Durban Curry. The flavours for this one are chillies and ginger. It is a light curry sauce and not particularly hot. A South African colleague assures me they are quite authentic and very popular in South Africa as well.
Other flavours are listed below and I will be trying them out very soon! I sourced these at one of our larger IGA Supermarkets but you can also buy them online.
Cape Malay Curry – coconut and garlic
Peppadew – sweet piquante peppers
Karoo Farmstyle Apricot – onion and mild mustard
The basic recipe states just to add your meat and sauce and simmer until tender but I did mine in my cast iron casserole dish on low for around 3 hours with vegetables and it was sensational…
1 packet of Something South African Spicy Durban Cooking Sauce
1 kg chicken thighs
6 medium potatoes cut into chunks
2 large carrots cut into chunks
2 large zucchini cut into chunks
1 large onion roughly chopped
Salt & pepper to taste
Add a good lug of olive oil to a large heated cast iron casserole or Dutch oven on the stove top.
Fry the onions over a high heat until a little transparent.
Chop the chicken thighs into quarters and toss though frying quickly until sealed
Add all the other vegetables and mix thoroughly
Tip in the pouch of cooking sauce and coat everything with the sauce.
Bring to the boil and cover tightly with the close fitting lid
The mixture will seem quite thick but will thin out during cooking
Place in a warm oven – around 120-130c fan-forced and slow cook for around 2-3 hours until the vegetables are tender and the chicken is cooked.
Add salt & pepper to taste
Lovely served with hot roti bread…
Bon Appetit! 🙂