Meet Kyle, our new Rumbullion Assistant Manager

Indian butter chicken sauce with rice and sliced carrots; Shutterstock ID 94417759; PO: The Huffington Post; Job: The Huffington Post; Client: The Huffington Post; Other: The Huffington Post

kyleKyle started at The Roundhouse in September 2014, as a waiter, and has been an essential part of the team ever since. Kyle’s a real go-getter  and was born to be in the Hospitality industry. He has often said that he loves the pace of the restaurant business and working at The Roundhouse has been one of the best decisions he has ever made. In the last year he has proven his ability and his commitment to providing exceptional service to all our guests so earlier this year, when a managerial position opened up in the Rumbullion, he was the obvious choice.

His positive energy and quick sense of humour are just a few of the qualities that make him a perfect fit for The Roundhouse family.

When we asked him about his favourite recipe he had this to say…

‘This dish (Cape malay chicken curry) best describes my heritage and I love spicy and flavoursome foods. My grandfather taught me how to make this dish and he was considered a curry expert.’

Here is the recipe to his grandfather’s famed curry:

CAPE MALAY CHICKEN CURRY

Ingredients:

  • Chicken
  • 4 tbs oil
  • ½ tsp coriander seeds
  • 2 chopped green peppers
  • 2 tsp fennel
  • ½ tsp ground cumin
  • 1 tsp turmeric
  • 2 tsp course black pepper
  • 5 cardamom pods
  • ½ tsp cinnamon
  • 1 tbs garam masala
  • 2 – 3 cloves garlic finely chopped
  • 1 tbs lemon juice
  • ½ bunch fresh coriander
  • 100ml cream
  • Salt to taste

Method:

  1. Sauté finely chopped onion until golden brown and add all hard spices in a large pot
  2. Add chopped tomatoes and green peppers
  3. In a small bowl make a paste with all powdered spices using tomato paste as a base
  4. Add 2 – 3 teaspoons of your paste to your pot
  5. Add water to your mixture at the same time as you add your paste
  6. Allow mixture to simmer for 10-15 minutes on low heat
  7. Once all ingredients have cooked thoroughly, add chicken pieces and cook slowly on medium heat for 35 – 45 minutes
  8. Add cream and freshly chopped coriander – do not allow to boil
  9. Serve with sambal

Sambal Recipe:

  1. Chop onion, cucumber, tomato into small chunks
  2. Add freshly chopped coriander, brown vinegar, sugar, salt and lots of black pepper
  3. Taste, once you are happy with your sambal place into serving dish