CAPE MALAY CHICKEN CURRY

CAPE MALAY CHICKEN CURRY

(Serves 4)

8          chicken pieces, skin on (use thighs and legs)

100 ml flour (you will not use all the flour)

30 ml   sunflower oil

1 large onion, chopped

15 ml   finely grated ginger

3          garlic cloves, peeled and crushed

1 or 2   chilies, chopped

10 ml   garam masala

10 ml   ground cumin

10 ml   turmeric

2          cinnamon sticks

1,5 ml  ground cardamom (or 10 cardamom pods)

400 g   chopped tomato  (1 tin)

200 ml chicken stock

15 ml   lemon juice

30 ml   chutney

150 ml coconut milk or coconut cream

Salt and pepper for seasoning

Fresh coriander for serving

Tomato and onion sambal, yoghurt and poppadoms for serving

METHOD:

• Season the chicken pieces with salt and dust with the flour
• Heat half of your oil in a saucepan and brown your chicken pieces in the oil.  Remove from saucepan
• Add the rest of the oil to the saucepan and sauté you onions on medium heat.  Stir until it starts to soften then add your garlic, ginger and chili.  Sauté for one minute and then add all the spices.  Stir on medium heat for one minutes .
• Add the chopped tomato, chicken stock and lemon juice and mix well to make the sauce.  Season the sauce and then add the browned chicken pieces.  Simmer for about 35 minutes until the sauce has thickened and the chicken is cooked. Add more water if needed. Alternatively – place the chicken (lid on the saucepan) in a preheated oven of 180°C for 30 minutes.
• Add the chutney and coconut milk and taste to adjust the seasoning
• Remove the cinnamon stick and cardamom pods before serving
• Serve with brown basmati rice, tomato sambal, poppadoms and yoghurt