What are the main ingredients in UPPER BLOEM’S CAPE MALAY CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

What is the nutritional information of UPPER BLOEM’S CAPE MALAY CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare UPPER BLOEM’S CAPE MALAY CHICKEN?

ROAST VEG: Preheat the oven to 190°C. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and caramelised. At the halfway mark, flip the butternut half-moons over and add the broccoli pieces to the tray. Return to the oven for 10-15 minutes until the broccoli is slightly charred and cooked al dente. CURRY SAUCE: Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until golden brown, shifting occasionally. Add the Cape Malay Curry Paste and fry for 30-60 seconds until fragrant. Pour in the coconut cream and stir through the paste and onions until well combined. Bring to a simmer and cook for 5-6 minutes until reduced and thickened, stirring occasionally. CARAMELISED SEEDS: Place a deep pan (that has a lid) over a medium heat. When hot, toast the seed mix for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and spread out on a roasting tray. In a bowl, combine the honey with 1 tbsp of oil and the African Rub to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Pour the honey and spice mixture over the toasted seeds, season, and toss to coat. Pop in the oven for 7-8 minutes until caramelised, shifting halfway. UPPER BLOEM DELIGHT: Serve up a helping of vibrant roast veggies. Top with the slices of curried chicken breast and pour over the curry sauce. Garnish with the rinsed coriander leaves and the spicy, caramelised seeds and serve with a lemon wedge on the side. Perfection! PAR-COOK THE CHICKEN: Pat the chicken breasts dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken on one side for 2-3 minutes until that side is golden. (You do not need to cook the other side in this step.) Remove from the pan and set aside. CURRY-POACHED CHICKEN: Once the sauce has thickened, add some seasoning and some lemon juice to taste. Put the chicken back in the pan with the uncooked sides facing down in the sauce. Pop on the lid and poach in the curry sauce for 8-10 minutes until cooked through and tender. Remove the pan from the heat on completion. Remove the chicken breasts from the pan and slice each one into 4 pieces.

What should be prepared from my kitchen to make UPPER BLOEM’S CAPE MALAY CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Paper Towel, Water

UPPER BLOEM’S CAPE MALAY CHICKEN

This homage to Cape Malay cuisine is a fusion of two of the first recipes my partner Henry and I offered when we opened Upper Bloem. With coconut cream, tender chicken breast, and fresh coriander, it’s all about warmth, texture, and flavour.

UPPER BLOEM’S CAPE MALAY CHICKEN

with creamy curry sauce, charred broccoli & caramelised seeds

Hands on Time: 20 - 35 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Broccoli Florets
Butternut
Chicken
Coconut Cream
Free-Range Chicken Breast Skinless
Free-Range Chicken Breasts Skinless
Fresh Coriander
Honey
Lemon
Lemons
Nomu African Rub
Onion
Onions
Pumpkin & Sunflower Seed Mix
Spice and All Things Nice Cape Malay Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Paper Towel
Water

Photo of UPPER BLOEM’S CAPE MALAY CHICKEN

Serves 1

ROAST VEG
Preheat the oven to 190°C. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and caramelised. At the halfway mark, flip the butternut half-moons over and add the broccoli pieces to the tray. Return to the oven for 10-15 minutes until the broccoli is slightly charred and cooked al dente.
CARAMELISED SEEDS
Place a deep pan (that has a lid) over a medium heat. When hot, toast the seed mix for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and spread out on a roasting tray. In a bowl, combine the honey with 1 tsp of oil and the African Rub to taste. If the honey is too hard, pop it in the microwave for 5-10 seconds before combining. Pour the honey and spice mixture over the toasted seeds, season, and toss to coat. Pop in the oven for 5-6 minutes until caramelised, shifting halfway.
PAR-COOK THE CHICKEN
Pat the chicken breast dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken on one side for 2-3 minutes until that side is golden. (You do not need to cook the other side in this step.) Remove from the pan and set aside.
CURRY SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until golden brown, shifting occasionally. Add the Cape Malay Curry Paste and fry for 30-60 seconds until fragrant. Pour in the coconut cream and stir through the paste and onions until well combined. Bring to a simmer and cook for 4-5 minutes until reduced and thickened, stirring occasionally.
CURRY-POACHED CHICKEN
Once the sauce has thickened, add some seasoning and a squeeze of lemon juice to taste. Put the chicken back in the pan with the uncooked side facing down in the sauce. Pop on the lid and poach in the curry sauce for 8-10 minutes until cooked through and tender. Remove the pan from the heat on completion. Remove the chicken breast from the pan and slice into 4 pieces.
UPPER BLOEM DELIGHT
Serve up a helping of vibrant roast veggies. Top with the slices of curried chicken breast and pour over the curry sauce. Garnish with the rinsed coriander leaves and the spicy, caramelised seeds and serve with a lemon wedge on the side. Perfection!

Butternut - 250g
Broccoli Florets - 150g
Pumpkin & Sunflower Seed Mix - 15g
Honey - 10ml
NOMU African Rub - 2.5ml
Onion - 1
Spice and All Things Nice Cape Malay Curry Paste - 10ml
Coconut Cream - 200ml
Lemon - 1
Free-Range Chicken Breast Skinless - 1
Fresh Coriander - 4g

Download the Recipe

Serves 2

ROAST VEG
Preheat the oven to 190°C. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and caramelised. At the halfway mark, flip the butternut half-moons over and add the broccoli pieces to the tray. Return to the oven for 10-15 minutes until the broccoli is slightly charred and cooked al dente.
CARAMELISED SEEDS
Place a deep pan (that has a lid) over a medium heat. When hot, toast the seed mix for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and spread out on a roasting tray. In a bowl, combine the honey with 1 tbsp of oil and the African Rub to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Pour the honey and spice mixture over the toasted seeds, season, and toss to coat. Pop in the oven for 7-8 minutes until caramelised, shifting halfway.
PAR-COOK THE CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken on one side for 2-3 minutes until that side is golden. (You do not need to cook the other side in this step.) Remove from the pan and set aside.
CURRY SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until golden brown, shifting occasionally. Add the Cape Malay Curry Paste and fry for 30-60 seconds until fragrant. Pour in the coconut cream and stir through the paste and onions until well combined. Bring to a simmer and cook for 5-6 minutes until reduced and thickened, stirring occasionally.
CURRY-POACHED CHICKEN
Once the sauce has thickened, add some seasoning and some lemon juice to taste. Put the chicken back in the pan with the uncooked sides facing down in the sauce. Pop on the lid and poach in the curry sauce for 8-10 minutes until cooked through and tender. Remove the pan from the heat on completion. Remove the chicken breasts from the pan and slice each one into 4 pieces.
UPPER BLOEM DELIGHT
Serve up a helping of vibrant roast veggies. Top with the slices of curried chicken breast and pour over the curry sauce. Garnish with the rinsed coriander leaves and the spicy, caramelised seeds and serve with a lemon wedge on the side. Perfection!

Butternut - 500g
Broccoli Florets - 300g
Pumpkin & Sunflower Seed Mix - 30g
Honey - 20ml
NOMU African Rub - 5ml
Onion - 1
Spice and All Things Nice Cape Malay Curry Paste - 20ml
Coconut Cream - 400ml
Lemon - 1
Free-Range Chicken Breasts Skinless - 2
Fresh Coriander - 8g

Download the Recipe

Serves 3

ROAST VEG
Preheat the oven to 190°C. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and caramelised. At the halfway mark, flip the butternut half-moons over and add the broccoli pieces to the tray. Return to the oven for 10-15 minutes until the broccoli is slightly charred and cooked al dente.
CARAMELISED SEEDS
Place a deep pan (that has a lid) over a medium heat. When hot, toast the seed mix for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and spread out on a roasting tray. In a bowl, combine the honey with 1 tbsp of oil and the African Rub to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Pour the honey and spice mixture over the toasted seeds, season, and toss to coat. Pop in the oven for 7-8 minutes until caramelised, shifting halfway.
PAR-COOK THE CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken on one side for 2-3 minutes until that side is golden. (You do not need to cook the other side in this step.) Remove from the pan and set aside.
CURRY SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 5-6 minutes until golden brown, shifting occasionally. Add the Cape Malay Curry Paste and fry for 30-60 seconds until fragrant. Pour in the coconut cream and stir through the paste and onions until well combined. Bring to a simmer and cook for 5-6 minutes until reduced and thickened, stirring occasionally.
CURRY-POACHED CHICKEN
Once the sauce has thickened, add some seasoning and some lemon juice to taste. Put the chicken back in the pan with the uncooked sides facing down in the sauce. Pop on the lid and poach in the curry sauce for 8-10 minutes until cooked through and tender. Remove the pan from the heat on completion. Remove the chicken breasts from the pan and slice each one into 4 pieces.
UPPER BLOEM DELIGHT
Serve up a helping of vibrant roast veggies. Top with the slices of curried chicken breast and pour over the curry sauce. Garnish with the rinsed coriander leaves and the spicy, caramelised seeds and serve with a lemon wedge on the side. Perfection!

Butternut - 500g
Broccoli Florets - 300g
Pumpkin & Sunflower Seed Mix - 30g
Honey - 20ml
NOMU African Rub - 5ml
Onion - 1
Spice and All Things Nice Cape Malay Curry Paste - 20ml
Coconut Cream - 400ml
Lemon - 1
Free-Range Chicken Breasts Skinless - 2
Fresh Coriander - 8g

Download the Recipe

Serves 4

ROAST VEG
Preheat the oven to 190°C. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and caramelised. At the halfway mark, flip the butternut half-moons over and add the broccoli pieces to the tray. Return to the oven for 15-20 minutes until the broccoli is slightly charred and cooked al dente.
CARAMELISED SEEDS
Place a deep pan (that has a lid) over a medium heat. When hot, toast the seed mix for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and spread out on a roasting tray. In a bowl, combine the honey with 2 tbsp of oil and the African Rub to taste. If the honey is too hard to mix, pop it in the microwave for 5-10 seconds before combining. Pour the honey and spice mixture over the toasted seeds, season, and toss to coat. Pop in the oven for 8-9 minutes until caramelised, shifting halfway.
PAR-COOK THE CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the chicken on one side for 2-3 minutes until that side is golden. (You do not need to cook the other side in this step.) Remove from the pan and set aside.
CURRY SAUCE
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 6-8 minutes until golden brown, shifting occasionally. Add the Cape Malay Curry Paste and fry for 30-60 seconds until fragrant. Pour in the coconut cream and stir through the paste and onions until well combined. Bring to a simmer and cook for 6-8 minutes until reduced and thickened, stirring occasionally.
CURRY-POACHED CHICKEN
Once the sauce has thickened, add some seasoning and some lemon juice to taste. Put the chicken back in the pan with the uncooked sides facing down in the sauce. Pop on the lid and poach in the curry sauce for 10-12 minutes until cooked through and tender. Remove the pan from the heat on completion. Remove the chicken breasts from the pan and slice each one into 4 pieces.
UPPER BLOEM DELIGHT
Serve up a helping of vibrant roast veggies. Top with the slices of curried chicken breast and pour over the curry sauce. Garnish with the rinsed coriander leaves and the spicy, caramelised seeds and serve with a lemon wedge on the side. Perfection!