It was so much fun to work with the chefs at Disney’s Animal Kingdom and Disney’s Animal Kingdom Lodge to put together “A Cooking Safari With Mickey,” a collection of recipes showcasing the flavorful cuisine of South Africa and India.
We know that our guests are well traveled and love exploring new tastes, and sharing these recipes is a treat. Here’s a sneak peek of the cookbook, with one of our favorite recipes from Sanaa in Kidani Village at Disney’s Animal Kingdom Lodge. We like it a little spicy, so add more jalapeños and chili powder. And cardamom pods can be found in Indian grocery stores – -some stores call them seeds, rather than pods. (Each pod is about the size of a dried cranberry and contains 17 to 20 tiny seeds.)
Spicy Durban-Style Chicken
- 1 whole star anise
- 1/2 tablespoon whole cumin seeds
- 2 whole bay leaves
- 4 green cardamom pods
- 1 teaspoon fresh ground cinnamon
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons ancho chili powder
- 1 1/2 tablespoons Madras curry powder
- 2 teaspoons turmeric powder
Chicken and Curry Sauce
- 1/4 cup canola oil
- 1 1/4 pounds boneless, skinless chicken thighs
- Course salt, freshly ground black pepper, to taste
- 1 cup diced yellow onion
- 2 jalapeño peppers, seeded and minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced fresh garlic
- 3 cups canned crushed tomatoes with juice
- 1 1/2 cups water
- 1/4 cup minced cilantro
- Basmati rice, for serving
For dry masala:
- Toast star anise, cumin seeds, bay leaves, and cardamom pods in a heavy, dry skillet over medium heat for 3 to 4 minutes, stirring until spices begin to brown and are fragrant. Remove from heat and cool.
- Grind spices in a blender or coffee grinder into a fine powder.
- Combine spice mixture with cinnamon, chili powder, ancho chili powder, Madras curry powder, and turmeric powder. Toast in heavy, dry skillet over medium heat for 1 to 2 minutes, stirring until fragrant. Remove from skillet and set aside to cool.
For chicken and curry sauce:
- Heat oil in a large heavy skillet over medium heat. Trim fat from chicken and cut into 1-inch cubes. Season with salt and pepper. Place chicken in skillet and brown for 8 to 10 minutes, turning to evenly cook. Remove from skillet and set aside.
- Add onions and jalapeños to skillet and cook 4 to 5 minutes, or until onions are translucent. Add ginger and garlic, stirring to combine. Cook for 1 minute. Mix in dry masala mixture with a rubber spatula and cook for 1 minute.
- Stir in tomatoes and increase heat to high for 3 to 4 minutes.
- Return chicken to skillet, add water, and stir to combine. Bring mixture to a boil, reduce heat to low and simmer for 10 to 12 minutes, or until sauce slightly thickens. Stir in cilantro. Serve immediately over basmati rice.