Friday, 27 August 2021

 


Cape Malay chicken curry – 

Flavours from the foot of Table Mountain

Recipe by Msi Muzi Mathebula 


Course: Main Cuisine: South African

Difficulty
Easy

Servings

servings

Prep time

20 minutes

Cooking time

hour 

Total time

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.

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