CHICKEN BOBOTIE WITH YELLOW RICE
“My take on bobotie, yellow rice, sweet carrots, cauliflower cheese, with crumb topping.”
- 500 g chicken mince
- 1 large onion, finely diced
- 2 garlic cloves, grated
- 2 tablespoons any curry powder you prefer (I used mild and spicy)
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon cardamom powder
- 2 teaspoons ginger, fresh and grated
- ½ cup dried fruit, soaked and finely chopped when plump (or use chutney if fruit not available)
- ½ fresh chilli, chopped or ½ teaspoon chilli flakes
- 2 slices of bread, soaked in 2 cups of milk
- salt and pepper, to taste
- 2 eggs, beaten
- bay leaves, one for each portion (or about 4 for large dish)
- almonds, to decorate servings
Fry onion, add garlic, add all spices, stir to release flavours. Add mince, salt, pepper and chopped fruit. Fry until meat is cooked, then squeeze out bread, add to meat mixture (keep the milk). Cook until bread is incorporated, take off heat and pour into ovenproof dish, or into greased giant muffin pans. Add two beaten eggs to milk, season with salt and pepper, pour over meat mixture.Add a bay leaf to each individual bobotie, or 3 – 4 leaves to the large dish. Bake at 180 °C until egg custard is just set. Serve with yellow rice with raisins and sprinkle with almonds. Add vegetables of your choice.
Recipe and photo: Felicity Lotter
