South African Curry Chicken and Basmati Rice

One of the things I like to do, when we travel to different countries, is collect Christmas ornaments, wall crosses…..and of course, cookbooks. Here is a picture of just a few of them.

When I experience exciting international  flavors, textures and spices, I like to recreate that taste sensation again in my own kitchen. One of my favorite is Indian food….especially curries. I can thank Don and Laura Moen for

introducing Carl and me to South African curry when we were there on tour.


South African Chicken Curry  (adaptation)

By Leann Albrecht

4 cooked pieces of chicken – about 3 cups (cut in large chunks and set aside)

In sauce pan add:

4 cups chicken broth

2 TBSP mild curry powder

1 TBSP cinnamon

2 Tsp powdered ginger

1 cup chutney (mango chutney is my favorite however if you can’t find chutney at your local store, apricot or ginger preserves work well too)

1 – 8 oz package of soft cream cheese

1 cup unsweetened coconut milk

1 TSP sea salt

Continue to stir while cooking. When all the ingredients are thoroughly blended, then add the chicken chunks and allow to simmer without the lid for another 30 – 40 minutes…. to reduce the liquid and intensify the flavors. Note – The curry sauce should have the consistency of gravy before you add the chicken.

Serve hot over Basmati rice – generously spoon condiments on top. (see condiment picture below)

Serves 6

Indian Basmati Rice

By Leann Albrecht

White or brown Basmati Rice -follow the cooking instructions on the box.

BUT ….before you add the rice to the water do the following.

In a closable mesh ball or cloth – place 2 TBSP green cardamon seeds and 2 TBSP whole cloves inside and close, then lower it into the water. Boil 5 minutes before adding the rice.  The flavors will cook into the rice. When the rice is cooked, take out the mesh ball and discard contents.

What makes this curry so uniquely South African… the condiments that are sprinkled on top of the curry chicken like fresh sliced bananas, cashews, fresh chopped onion, fresh chopped cilantro….and of course more chutney.  I like Mint or Coriander Chutney. I’ve even made my own pear chutney from our pear trees in the fall. You won’t believe how amazing this combination of flavors is!!

Here is a picture of the condiments I used this week…. bananas, cashews, onion, cilantro and mint chutney….really!

This is an appetizer dish from the 1950s given to me by my mother-in-law.







I like to serve this meal with a salad and warm Naan bread and Fenugreek Paratha bread which you can find at an International Market.


  1. Peggy Fitzpatrick says

    This looks absolutely amazing. Thanks for sharing; I seriously can hardly wait to try it!!!

    Also, thank you both for your warm welcome on that rainy night we were able to stop in at the Well for a drink. Blessings on both of you as you keep drinking and keep making a place for the Lord.

    • Hi Peggy…nice to hear from you. Yes, it was great to see you and David at The Well a while back.
      You are always welcome…come when you can and have another “drink”. 🙂
      Much love to you both.

  2. Haha ,, Leann ,, I can’t believe you have so much books about cooking from all over the planet ,,, waooo ,, i guess when Berklee decides to add a kitchen art curriculum to their programs ,, i would not hesitate to suggest you as a chair of the department 🙂 ,,

    Thanks for sharing ,, will try it out , and blow minds of people ..

    Remain blessed —-

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