Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.

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Traditional Cape Malay Bobotie Samosas. Crispy, Spicy Bobotie Samosas Wrapped with Phyllo.
Recipe type: Curry
Cuisine: Cape Malay
Phyllo samosas filled with traditional Cape Malay Bobotie. In our previous episode we made perfect phyllo pastry. Here we use this phyllo to wrap tasty bobotie samosas.
  • 500g Ground Beef or Lamb
  • 1 Onion, finely chopped
  • 1 Slice white bread, crust removed, cut into blocks
  • 120ml Milk
  • Salt and pepper to taste
  • ½ Tbs Sugar
  • 15ml Lemon juice
  • 1 Egg Lightly beaten
  • 30g Butter
  1. To start, place the milk and bread in a jug and mash the bread into the milk until you have a paste. Set this aside.
  2. Heat a wok or pan over medium high heat. Add the butter and fry the onion for 6 to 8 minutes until soft and slightly browned.
  3. Add the ground beef and chop this into the onion. Minced meat has the tendency to clump when fried. You need to chop it apart to get a nice even texture.
  4. Once the mince is separated, add the garam masala, salt, cracked black pepper, sugar and lemon juice. Stir this in until combined.
  5. Add the milk bread paste and stir this in thoroughly, then remove the wok from the heat.
  6. Pour in the lightly beaten egg and stir this in. Set the pan aside to cool.
  7. Unpack your phyllo pastry and cut it into strips. The wider the strips, the larger your samosas will be. The size is entirely up to you, but whatever width you choose, the length must be 5 times that of the width. I have cut my strips to 90mm, and the corresponding length is 450mm.
  8. Brush a strip of phyllo lightly with the melted butter. Place a heaped tablespoon of the bobotie at the end of the phyllo.
  9. Fold the pastry at 45 degrees over the boboti, then fold it straight upward, then again at 45 degrees and so on, until the samosa is formed.
  10. Continue to form the remaining samosas.
  11. Cover a baking sheet in foil and lightly grease the foil. Transfer the samosas to the baking sheet and bake them in a preheated oven at 200c or 400f for 15 minutes until crispy and lightly golden.
  12. Remove the pastries from the oven and serve immediately with fruit chutney or mango atchar.


Indian Butter Chicken. How to Make Delicious, Fragrant Butter Chicken at Home.

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Indian Butter Chicken. How to Make Delicious, Fragrant Butter Chicken at Home.
Recipe type: Indian Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
In Today's episode we make delicious, fragrant Indian Butter Chicken, using the Tandoori Chicken we baked yesterday.
  • 1.2kg Cooked Tandoori chicken
  • 100g Butter
  • 160ml Cream
  • 45g Garlic, finely chopped
  • 55g Ginger, finely chopped
  • 5 Green chillies, chopped
  • 1Tsp Paprika
  • 900g Tomatoes
  • 480ml Chicken Stock
  • Salt to taste
  • Fresh coriander to garnish
  1. Finely chop the garlic, ginger and green chillies. Measure out the paprika, butter, chicken stock and cream. Chop the tomatoes, and cut the entire chicken into bite sized pieces.
  2. Heat the butter in a pan over medium high heat and fry the garlic, ginger and chilli for 2 minutes until fragrant.
  3. Add the paprika and stir this until totally combined.
  4. Add the chopped tomato and the chicken stock. Bring this to a boil, reduce the heat and simmer the tomato for 10 to 15 minutes. The tomatoes must be soft and tender.
  5. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the tomatoes until smooth.
  6. Return the pan to the heat, add the chicken and bring this to a boil. Reduce the heat and simmer the chicken for 10 minutes until it is absolutely tender.
  7. Add the cream, stir this in until totally combined. Season with salt to taste and serve immediately garnished with fresh coriander. As an accompaniment, any Indian bread will serve well.


Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.

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Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.
Recipe type: Indian Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
In this first episode of 2015 we make authentic Tandoori Chicken. This is the first in a 2-part series covering Tandoori Chicken and Butter Chicken.
  • 1.4kg Chicken
For the Paste
  • 50g Garlic paste
  • 10g Ginger paste
  • 30ml Lemon juice
  • 25g Chilli paste
  • 5ml Salt
For the Marinade
  • 5g Cumin Powder
  • 10g Garam Masala
  • 25g Ginger paste
  • 30ml Lemon Juice
  • 50ml Oil
  • 25g Chilli paste
  • A few strands of saffron
  • 20ml Yoghurt
To Serve
  • Sliced onion
  • Chaat Masala to sprinkle
  • Cream
  • Lemon wedges
  1. Cut away any excess skin from the neck and butt of the chicken and remove the wing tips. Slice through the breast bone and open the chicken up.
  2. Turn the chicken oven, and with a downward thrust, dislocate the pelvis of the bird.
  3. Using a sharp knife, cut deep incisions into the thighs, drumsticks and breast of the chicken.
  4. In a bowl, combine the garlic paste, ginger paste, lemon juice, chilli paste and salt.
  5. Brush all of the paste onto the chicken making sure to get it into the incisions as well. Let this stand for 30 minutes.
  6. While the chicken stands, combine the cumin powder, garam masala, ginger paste, lemon juice, chilli paste, saffron, oil, salt and yoghurt. Mix this until the oil is totally combined.
  7. Spoon this mixture over the chicken, then allow this to marinate in your refrigerator for 6 hours.
  8. Remove the chicken from the refrigerator, scoop up any over-run marinade and pour it back onto the chicken.
  9. Lift the chicken up, slide a rack underneath, then bake the chicken in a pre-heated oven at 180c or 350f for 80 minutes.
  10. Remove the chicken from the oven, cut it into portions and serve garnished with fresh onion slices, chaat masala, a drizzle of cream and a few lemon wedges.


How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.

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How to Make Chicken Samosas From Scratch. Tasty Homemade Chicken Curry Samosa Recipe.
Recipe type: Indian Street Food
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
Samosas are a traditional Indian snack. Filled with anything from curried potato to spicy meats, these treats are easy to make. This demonstration will show yo how to make the pastry and the chicken curry filling, and how to fold the samosa.
For the Pastry
  • 3 Cups all-purpose flour
  • 15ml Oil
  • Pinch of Salt
  • 200ml Water
For the Curry Chicken Filling
  • 500g Skinless, boneless chicken breast
  • 3 Tbs of your favorite curry powder
  • 25ml Lemon juice
  • Salt to taste
  1. Place the flour and salt in a large mixing bowl. Pour in the water and oil and mix this until a dough comes together.
  2. Turn the dough out onto your work surface and knead this for 5 minutes until smooth and elastic. Wrap the dough in cling wrap and allow it to rest for 30 minutes.
  3. For the curry chicken filling, cut the onions into half rounds, and slice the chicken thinly across the grain.
  4. Place the chicken in a mixing bowl and pour in 60ml of oil. Mix this in until everything is coated.
  5. Pour in the curry powder and mix this in until everything is coated, then put this aside.
  6. Heat your wok or pan over medium high heat, add 30ml oil and fry the onions for 8 to 10 minutes until well browned and caramelized. Remove these from the pan.
  7. Add the chicken to the wok and stir-fry this for 4 minutes until well browned and cooked through.
  8. Return the onion to the pan and stir-fry for a further 60 seconds to combine. Pour in the lemon juice, add salt to taste and mix this in.
  9. Remove the wok from the heat and put this aside to cool.
  10. Unwrap the dough and roll it into a sausage. Cut the sausage into 4 pieces. Roll each pieces into a sausage and cut each of these into 3.
  11. Working with one piece ate a time roll these into strips of approximately 75mm or 3 inches wide by 300mm or 12 inches long. Trim the edges to to square it off.
  12. Place 2 tbs of the chicken curry on one end of the pastry. Fold the corner over the curry, then continue folding until the end of the strip.
  13. Wet the end of the pastry and fold it over to seal. Repeat this until all of the samosas are formed.
  14. Fill your pan or wok with oil to a depth of 25mm or 1 inch and heat this to 190c or 375f.
  15. Carefully lower a few samosas into the oil and fry these for 3 minutes per side until crisp and golden. Remove and drain on kitchen paper, then repeat until all the samosas are fried.
  16. Transfer the samosas to platters and serve immediately.


Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.

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Mild Indian Chicken Curry. Chicken curry with a little heat, a little sweet, rounded off with creamy yogurt.
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This mild Indian chicken curry can actually be made as hot or as mild as you like it. The recipe has a little heat, offset by a little sweetness then rounded off with creamy yogurt.
  • 800g Chicken thigh meat, skin on, cut into bite sized pieces
  • 2 Tbs Mild curry powder (you can use spicier powder if desired)
  • 50ml Oil
  • 150g Mixed peppers, sliced into short batons
  • 150g Carrots, julienne, then cut into short batons
  • 150g Cauliflower florets
  • 8 Baby potatoes, quartered
  • 300g Onions, quartered and cut into quarter rounds
  • 4 Tbs Garlic, roughly chopped
  • 4 Tbs Ginger, roughly chopped
  • 1 Tbs Curry powder
  • 15ml oil
  • 100ml oil
To finish
  • ½ Cup dried berries - cranberries, seedless raisins or any berry of your choice
  • 500ml Bulgarian yogurt
  • 250ml Chicken or vegetable stock
  • Fresh coriander to garnish
  • Fruit chutney to serve
  • Sliced bananas to serve
  • Desicated coconut to serve
  1. Cut the chicken thigh meat into bite sized pieces, place them in a bowl and add the 2 Tbs of curry powder. Mix until combined, set aside to marinate.
  2. Prepare all of the vegetables and measure out the berries, yogurt and stock.
  3. Add 50ml of oil to the chicken and stir until well coated.
  4. Heat your wok over high heat, add a tablespoon of oil and stir-fry half of the chicken for 4 minutes. Scoop this from the pan leaving as much oil and fat behind as possible. Repeat with the second half of chicken.
  5. Add the onions to the wok and fry for 3 minutes.
  6. Add the garlic and ginger to the onions and continue to fry for 2 minutes. Sccop from the wok leaving as much oil behind as possible.
  7. Add the carrots and peppers to the wok and fry for 5 minutes. Scoop from the wok leaving as much of the oil behind as possible.
  8. Add 100ml oil to the wok and fry the potatoes for 8 minutes until crisp and golden.
  9. Add the cauliflower to the potatoes and continue to fry for a further 2 minutes. Scoop these from the wok.
  10. Drain the wok leaving only oil that sticks to the sides of the wok.
  11. Place a large colander over a bowl. Pour the chicken and all of the vegetables into the colander and allow any excess oil to drain.
  12. Reheat your wok over medium heat and add the 1 Tbs of curry powder. Fry the powder briefly until fragrant.
  13. Return all of the other ingredients to the wok, stir briefly, then add the berries.
  14. Stir this to combine, then add the yogurt. Stir this until everything is coated.
  15. Pour in the stock, stir this in, bring to a low simmer, and allow to simmer for 5 minutes.
  16. Remove the curry from the heat and serve immediately with Basmati rice, sliced banana, fruit chutney and desicated coconut. Garnish with fresh corinder.

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