Bamix Recipe Blog
A Father's Day Favourite: Amasi Chicken with Cape Malay Spice
Warmly spiced, this Amasi-marinated chicken is the perfect braai meat. This popular fermented milk tenderizes the chicken and leaves it with a tangy taste that pairs perfectly with freshly prepared Malay Curry Spice.
Firstly, we will do a homemade Cape Malay Spice Mix. This iconic spice blend is a fusion of Malaysian, Indonesian and East African flavours that has become part of Cape Malay and South African culture.
Cape Malay Spice Mix
- 1 T Cloves
- 1/2 Cup Coriander Seed
- 1T Fennel Seed
- 1 T Black Mustard Seed
- 2 T Fenugreek Seeds
- 1 1/2Â T Black Peppercorns
- 1 - 3 small dry red chillies, seeds and stems removed. The number of chilies depends on how hot you wish your curry mix to be.
- 3 T Cumin Seeds
- 1/2 Cup Ground Cardamom
- 1/4 Cup Turmeric / Borrie
- 1 T Ground Ginger
- 2 Dried Curry Leaves
- Place all the whole seeds in a dry frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Be careful not to burn them!
- Place the seeds and chillies in your Bamix processor and grind until fine. You may need to do this in batches.
- Add the dried curry leaves and grind again into a powder.
- Empty the ingredients into a bowl and add the ground spices. Mix well.
- Place in an airtight container.
- The spices will last up to 6 months stored in a fridge or cool place.
"Mafi" Braai Chicken
- 500ml Amasi Fermented Milk
- 25g Cape Malay Curry Mix
- 30ml Olive Oil
- 1.5kg Approx Chicken
- In a bowl place the Amasi, spices and olive oil. Combine well.
- Place the chicken in the marinade and coat well then leave to marinade covered in the fridge for a minimum of three hours. If possible allow to marinade overnight.
- Take your chicken out about an hour before you wish to braai it. Take it out the Amasi and spice mix and let the marinade drip off.
- Because we know braai dad's we won't tell you how to braai the perfect chicken!
Once the chicken is golden and crisp, serve with a tomato and onion sambal, rooti and a yellow rice and raisins
- June 2019 -