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Jozi Chicken Feet Curry

Jozi Chicken Feet Curry is a traditional South African dish of lightly curried chicken’s feet that’s typically served as a snack with beer. The full recipe is presented here and I hope you enjoy this classic Indian version of: Jozi Chicken Feet Curry.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

6–8

Rating:

Tags : CurryChicken RecipesSouth-africa Recipes

I’ve seen (and eaten) chicken feet in quite a few countries now, ranging from Hong Kong through Nigeria, Malaysia, Korea, Thailand and South Africa. They are made into curries in Jamaica, Hong Kong, Malaysia and Thailand too. This particular version comes from Jozi (Johannesburg in South Africa). It's a staple of street food and the bar scene where it’s served as a snack to accompany beer. Variants on this curry are also becoming more common in Leshotho. Another version of a chicken feet (+ head) curry is the classic South African ‘walkie talkies’. This is a really mild curry, only flavoured with garam masala. Just as in Lesotho, this recipe is based on the traditional way of cooking chicken feet… boiling for an hour and serving with salt. Though it’s not traditional I tend to add half a dozen finely chopped piri-piri (African birds’ eye) chillies along with the onions as I find the chillies make the chicken feet more palatable.

Ingredients:

1kg chicken feet
5 tbsp oil
2 onions, finely chopped
1 red bell pepper, finely chopped
1 carrot, diced
1 tsp sea salt
1 tsp garam masla
1 tsp plain flour

Method:

Place the chicken feet in a pan of lightly salted water. Bring to a boil and cook for 1 hour, until the chicken feet are tender. Drain in a colander and set aside.

Add the oil to a large pan over medium heat. When the oil is hot, add the onions, bell pepper, salt and garam masala. Fry, stirring occasionally, for about 6 minutes, until the onion is soft but not coloured.

Add the chicken feet and stir to combine. Mix the flour with 500ml (2 cups) water then add to the curry. Bring to a boil, reduce to a simmer and cook for about 10 minutes until the gravy has thickened.

Typically, the chicken feet are eaten with the fingers and accompanied with a beer. You can nibble away the skin and the meat underneath. My wife will tend to remove the nails then will eat the whole foot. After boiling for an hour the bones and sinews are soft enough to munch through.