02 Sep Curried chicken sosatie with lettuce, coriander and roti’s served with spiced rice salad and baked caramel brown pudding
Posted at 17:06h
in Chicken, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Side dishes & Salads, Starters, Vegetables, White Wine





Curried chicken sosatie with lettuce, coriander and roti's served with spiced rice salad and baked caramel brown pudding
Print Recipe
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Servings | Prep Time |
4 people | 30 minutes |
Cook Time | Passive Time |
30 minutes | 4 hours or overnight |
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Ingredients
Curried chicken sosaties
- 1,5 kg Chicken thighs, deboned and cubed
- 1 jar Rhodes pineapple jam
- 1 jar Pakco mango atchar
- 30 ml Hinds chicken spice
- 250 ml Cultured milk
- 8 large thick skewers, soaked in water
- 2 large Red peppers, cut into chunks
- 1 Tin Rhodes pineapple rings
- 8 Magpie pre-baked Roti's
- 1 Head Iceberg lettuce
- Some fresh coriander for serving
Raita
- 500 ml double cream plain yogurt
- 1/2 Cucumber, deseeded and chopped
- 15 ml Fresh chopped mint
- 2 Garlic cloves, peeled and minced
- Salt and pepper to taste
Spiced rice salad
- 1 1/2 cups Long grain white rice, cooked and cooled
- 250 ml of your favourite mayo
- 30 ml Hinds spice for rice
- 5 ml Hinds turmeric
- 20 ml Pakco curry powder
- 250 grams Streaky bacon, cooked and chopped
- 1 Tin Rhodes peach halves, cubed - keep the syrup
- Some cubed red, yellow and green pepper
- Salt and pepper to taste
Baked brown caramel pudding
- 1 1/2 cups Sasko self raising flour
- 1/2 Cup brown sugar
- 2 eggs
- 5 ml Bicarbonate of soda
- 30 ml Rhodes pineapple jam
- 50 ml Butter
- 1/2 Cup milk
- 15 ml Vanilla essence
- Some vanilla ice cream or custard to serve
- 1 Tin Ideal milk
- 1 Cup Butter
- 1/2 Cup brown sugar
- 2 Cups Boiling water
- 5 ml Vanilla essence
Instructions
Curried chicken sosaties
- Mix the pineapple jam, atchar, chicken spice and cultured milk together and add the chicken pieces. Marinade for 4 hours or overnight.
- Skewer the chicken with the red pepper and pineapple and grill on medium coals until well charred and cooked.
- Pour the extra marinade into a small pot and bring to a boil. Keep warm.
- Warm the Roti’s from frozen on the fire and place the chicken sosatie inside. Hold it tight and pull out the skewer.
- Place the lettuce and coriander inside and some of the marinade.
- Roll closed and serve with the raita and rice salad.
Raita
- Mix the yogurt, cucumber cubes, mint, garlic and seasoning together and keep aside.
- Serve with the chicken sosatie roti.
Spiced rice salad
- Mix the cooked rice, spice for rice, mayo, curry powder, turmeric, bacon, peach cubes and syrup together and season to taste.
- Serve with the sosatie and raita.
Baked caramel brown pudding
- Dissolve the bicarb into the milk.
- Beat the sugar and butter together until light and fluffy.
- Add the eggs and mix through.
- Add the pineapple jam to the milk mixture.
- Add the milk mix to the sugar mix and add the flour, salt and vanilla.
- Mix well and pour into a prepared oven dish.
- Bake for 30 minutes on 180 degrees Celsius.
- Brown pudding syrup - Place the Ideal milk, butter, sugar, boiling water and vanilla in a saucepan and bring to a boil. Keep aside.
- Pour the syrup over the pudding when it comes out of the oven.