Curried chicken sosatie with lettuce, coriander and roti’s served with spiced rice salad and baked caramel brown pudding


Curried chicken sosatie with lettuce, coriander and roti's served with spiced rice salad and baked caramel brown pudding
Curried chicken sosatie with lettuce, coriander and roti's served with spiced rice salad and baked caramel brown pudding
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
Curried chicken sosatie with lettuce, coriander and roti's served with spiced rice salad and baked caramel brown pudding
Curried chicken sosatie with lettuce, coriander and roti's served with spiced rice salad and baked caramel brown pudding
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
30 minutes 4 hours or overnight
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
  1. Mix the pineapple jam, atchar, chicken spice and cultured milk together and add the chicken pieces. Marinade for 4 hours or overnight.
  2. Skewer the chicken with the red pepper and pineapple and grill on medium coals until well charred and cooked.
  3. Pour the extra marinade into a small pot and bring to a boil. Keep warm.
  4. Warm the Roti’s from frozen on the fire and place the chicken sosatie inside. Hold it tight and pull out the skewer.
  5. Place the lettuce and coriander inside and some of the marinade.
  6. Roll closed and serve with the raita and rice salad.
Raita
  1. Mix the yogurt, cucumber cubes, mint, garlic and seasoning together and keep aside.
  2. Serve with the chicken sosatie roti.
Spiced rice salad
  1. Mix the cooked rice, spice for rice, mayo, curry powder, turmeric, bacon, peach cubes and syrup together and season to taste.
  2. Serve with the sosatie and raita.
Baked caramel brown pudding
  1. Dissolve the bicarb into the milk.
  2. Beat the sugar and butter together until light and fluffy.
  3. Add the eggs and mix through.
  4. Add the pineapple jam to the milk mixture.
  5. Add the milk mix to the sugar mix and add the flour, salt and vanilla.
  6. Mix well and pour into a prepared oven dish.
  7. Bake for 30 minutes on 180 degrees Celsius.
  8. Brown pudding syrup - Place the Ideal milk, butter, sugar, boiling water and vanilla in a saucepan and bring to a boil. Keep aside.
  9. Pour the syrup over the pudding when it comes out of the oven.