Cape Malay chicken curry –
Flavours from the foot of Table Mountain
Recipe by Msi Muzi Mathebula
Course: Main Cuisine: South African
Difficulty
Easy
Servings
8 servings
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour 20 minutes
Ingredients
2 teaspoons mixed herbs
5 cloves
2 teaspoons turmeric
1 teaspoon ground white pepper
1 teaspoon coriander
1 teaspoon cayenne pepper
1 teaspoon cumin
8 cardamons
1 stick cinnamon snapped in half
1 chilli, sliced
400 g tomatoes, chopped
2 tablespoons peach chutney
500 ml chicken stock
12 chicken thighs, skinless and bone-in
1 teaspoon salt
2 teaspoons ginger powder
4 cloves garlic, finely chopped
2 tablespoons olive oil
1 onion, finely sliced
500 g potatoes
handful fresh coriander
Method
- Heat oil in a pot and add the onions and fry for 5 minutes until soft.
- Add the garlic, ginger and cloves and let it cook for 5 minutes.
- Add all remaining spices and chilli to the pot. Also, add all the tomatoes and peach chutney and keep stirring.
- Add the chicken thighs and stir for 5 minutes.
- Add the chicken stock, then close the pot with a lid and let it cook for 30 minutes.
- Stir well and add the potatoes. Let it cook for 15 minutes until tender.
- Add the coriander to the pot and take it off the heat.
- This curry may be served with rice.
No comments:
Post a Comment