A couple of weeks ago, I spent an evening learning to cook Cape Malay at the Eleven Kitchen Cooking Venue in Woodstock.  Who else can teach Cape Malay cooking better than Cass Abrahams?

I got to prepare Creamy Chicken Curry with Roti and that’s not all,  I’ve also shared another recipe in today’s issue of the Cape Times, check out the Mzansi Cuisine column in the Top of the Times section.   Get a copy and read about my experience attending Cass’ cooking class.

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Our country is so rich in culture, history and diversity.  I always preach spending more time with the older generation, listening and learning from their experiences.  There’s so much that a person can learn from someone who has had a colourful career in cooking and food, locally and internationally.   Cass shares her expertise, experience and knowledge at her cooking classes.

One thing, I’ve learnt in my experience in cooking is that, different people can have the same recipe but chances are high that the outcome might be different.   Therefore, it is imperative to take advantage of the available opportunities to learn from the legends.   I prepared this recipe once again at home and for some reason it was even better than the last time.   I think it is because it was my second time preparing it (therefore I had more confidence).

One can learn to cook by following recipes on a magazine, cookbook, blog etc.  but nothing comes closer to attending an interactive cooking class.

I would love to hear your opionion, what do you think of cooking classes?  Do you ever attend them?

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For more info, check out the Eleven Kitchen Cooking Venue Facebook Page 


Creamy Chicken Curry with Roti by Cass Abrahams


5 filleted chicken breasts, cut into strips

5ml (1tsp) masala

50ml flour

Salt to taste

25ml oil

2 onions, sliced

10ml (2tsp) Robertsons cumin seeds

10ml (2tsp) Robertsons fennel seeds

1 Robertsons turmeric

10ml (2tsp) garlic and ginger paste

Salt to taste

125 ml (½cup) Bulgarian yoghurt

½ bunch fresh coriander, chopped



  1. Mix together masala, flour and salt.  Cat the chicken with this mixture shaking off any excess flour.
  2. Heat the butter and oil in a saucepan and lightly fry the chicken breasts on both sides.
  3. Remove the chicken and set aside.
  4. Add the onions, cumin, fennel and bay leaf and saute until the onion is soft and transparent.
  5. Add the comates and the juice as well as the turmeric, masala and garlic and ginger paste.
  6. Cook until a thick sauce is formed.  Return the chicken to the saucepan and simmer until the chicken is cooked, about 5 minutes.
  7. Pour over the yoghurt and garnish with coriander leaves.
  8. Serve with Roti and a sambal.


For Basmati Rice

1 cup basmati rice soaked in cold water for 5 minutes plus 1 cassia stick and 2 cardamom pods.  Cook until done.

Place the hot cooked rice in a medium teacup and press down firmly.  Invert on to a plate to form a timbale.


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