Cape Malay Chicken Curry
Our journey to find the tastiest food from around the world continues now in South Africa with a Cape Malay Chicken Curry – serves four people…
- 1.5 kg chicken
- 1 onion
- 400 g canned chopped tomatoes
- 6 new potatoes
- 2 tsp pepper flakes
- 1/3 cup chopped dried apricots (soaked in warm water and drained)
- 4 tbsp canola oil
- 1 tsp coriander
- 2 tsp fennel seeds (ground)
- 1.5 tsp ground cumin
- 2 tbsp fresh ginger (finely chopped)
- 1 tsp turmeric
- 5 cardamom seeds
- 0.5 tsp cinnamon
- 1 tbsp garam masala
- 2 tsp garlic
- 2 tsp brown sugar
- 1 tbsp lemon juice
- 1 tsp salt
- 3/4 tsp black pepper (coarsely ground)
- Fresh coriander (garnish)
Preparation time: approx. 1 hour
- Mix all the spices together and peel and chop the ginger. Grind using a mortar and pestle.
- Heat the oil in a large pot or saucepan. Over high heat, fry the onion and garlic, stirring continuously. Add all the spices and continue stirring for about 2 min.
- Add the can of chopped tomatoes and stir. Add the chicken and stir well. Add the potatoes and all remaining ingredients. Turn down the heat until it simmers. Put a lid on and cook for about 20 min.
- Sprinkle over the sugar, lemon juice and salt. Simmer until everything is tender for another 20-30 min.
- Stir through and adjust seasoning to taste. Near the end of cooking, skim off the extra oil with a spoon.
- Serve with yellow rice and a selection of sambals, roti or naan
Tip: A side dish of banana in yoghurt goes well with this curry
Up next: Apricot Mousse
If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!
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