This dish serves up two of Nelson Mandela’s favourites on the same plate and will take you on the most delicious culinary journey to South Africa. Adapted for Ironclad from recipes created by www.mykitchen.co.za
Samp is made from dried corn kernels that are pounded and chopped until broken. When cooked the samp is firm to the bite, yet soft tender and creamy. You have to taste it to believe just how hearty and delicious it is. This recipe makes more than you will need and is easy to freeze and can be used to replace rice next time you need an easy carbohydrate accompaniment. Sugar beans also known as red speckled beans are sweet and almost meaty and packed with B vitamins, potassium and fibre. You can purchase the 1kg Easy Cook Samp and canned sugar beans online from www.somethingfromhome.co.nz.
The chicken curry is sweet and rich and just so super simple to make. Trust me you’ll serve it up once and it will become a firm family favourite.
Prep time: 20 minutes
Cook time: 2 hours
Serves: 4-6
INGREDIENTS
THE SAMP AND BEANS
3 c quick cook samp, soaked for 2 hours then rinsed clean
25g butter
1 medium onion, sliced finely
1 celery stick sliced finely
1 bulb garlic, finely sliced
3 bay leaves
5 c chicken stock, homemade if you can
1 c coconut cream
1 can sugar beans
Salt and pepper to taste
Parsley or coriander to serve
THE CHICKEN CURRY
700g chicken breasts
1 tbsp garlic powder
2 tbsp smoked paprika
1 tsp salt and lots of black pepper
3 tbsp sunflower oil
¾ c chutney of your choice
½ c mayonnaise
1½ c freshly squeezed orange juice
2 tbsp curry powder
1 red pepper, chopped roughly
1 green pepper chopped roughly
METHOD
Heat oven to 160°C
On the stove top, melt the butter in your Old Dutch Pot and sauté the onion, celery, garlic and bay leaves in the butter till soft but not brown.
Add the chicken stock and bring up to the boil. Cover with the lid of the Old Dutch and bake for 60 minutes.
Remove from oven, stir in the coconut cream and add salt and pepper to taste.
Bake with the lid on for a further 30 minutes, remove from oven and gently stir in the sugar beans. Cover with a tea towel and set aside as you cook the chicken.
Slice each chicken breast into 6 chunks, then coat in the garlic powder, paprika, salt and pepper. Heat the oil in the lid of your old Dutch till almost smoking then fry off the chicken pieces till golden brown, turn heat to low.
Mix together the chutney, mayonnaise, orange juice and curry powder and pour over the sizzling chicken. Stir well.
Heat oven to grill. Arrange the peppers over the top of the sizzling chicken and grill for 10-15 minutes till the peppers are charred.
Serve the chicken curry on top of the samp and beans and finish with a sprinkle of chopped parsley or coriander.
And remember this as you eat:
What counts in life is not the mere fact that we have lived. It is what difference we have made to the lives of others that will determine the significance of the life we lead - Nelson Mandela
