A classic dish with a South African twist. Amasi flatbreads will change your life!
- 3 Tbsp (45ml) oil
- 1 onion, diced
- 1 Tbsp (15 ml) garlic and ginger paste
- 1 Tbsp (15 ml) curry powder
- 1 tsp (5 ml) turmeric
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) coriander powder
- 500g chicken hearts - cleaned
- 1 Tbsp (15 ml) tomato paste
- 1 Tbsp (15 ml) sugar
- 1 can (410g) diced tomatoes
- ½ cup (125 ml) amasi or cream
- Fresh coriander, for garnish
- 2 cups (500 ml) self-raising flour
- ¾ cup (375 ml) amasi
- 2 tsp (10 ml) salt
- Heat half the oil in a large pot or deep pan over high heat.
- Season the chicken hearts, add to the pan and cook until browned—about 5 minutes. Remove and set aside.
- In the same pot or pan, reduce the heat, add the rest of the oil and fry the onions for about 5 minutes then add the garlic, ginger, curry powder, turmeric, cumin and coriander and fry until fragrant, roughly 3-4 minutes.
- Reduce the heat and add the tomato paste and sugar, frying for 2-3 minutes.
- Add the canned tomato and reduce the heat to a gentle simmer. Simmer the curry sauce for roughly 20 minutes or until thickened.
- Add the hearts to the curry sauce and cook for 5 minutes.
- Before serving, gently stir through the amasi or cream and serve with flatbreads and fresh coriander as garnish.
- Combine the flour, salt and amasi and mix until rough dough forms. (If the mixture is too wet, add a little bit of flour; if the mixture is too dry, add another 15 ml amasi.)
- Allow the dough to rest for roughly 15- 20 minutes.
- Divide the dough into 6 small balls.
- Gently roll out the dough in oval shapes on a lightly floured surface.
- Heat a large skillet over medium heat and gently toast the dough until light brown and cooked through or cook over medium coals for about 5 minutes a side.
- Serve warm.