CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Cape Malay Chicken Curry

1

  • Overview
  • Ingredients
    19 items
  • Directions

A flavorful Cape Malay chicken curry with a rich blend of spices and coconut milk, perfect for a comforting meal.

  • 8 chicken pieces
  • 100ml flour
  • 30ml sunflower oil
  • 1 onion
  • 15ml finely grated ginger
  • 3 garlic cloves
  • 1-2 chili
  • 10ml garam masala
  • 10ml ground cumin
  • 10ml ground turmeric
  • 2 cinnamon sticks
  • 1.5ml ground cardamom
  • 400g (1 tin) tomatoes
  • 200ml chicken stock
  • 30ml chutney
  • 150ml coconut milk or coconut cream
  • Salt and black pepper for seasoning
  • Fresh coriander
  • Tomato and onion sambal

  • 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 your 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 minute.
  • 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.