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Cape Malay Chicken Curry

Cape Malay Chicken Curry

Cape Malay Chicken Curry
Recipe by: Daleen van der Merwe

Serves: 4—5
Preparation: 20 minutes
Cooking: 40 minutes
 
Ingredients 
 
4 Tbsp sunflower oil
1.5 kg chicken, cut into pieces
2 onions, chopped
2 t ground coriander
½ t ground fennel
1½ t ground cumin
1 t turmeric
5 cardamom seeds
1 stick cinnamon
4—5 t red masala paste (less or more to taste)
1 tin (400 g) chopped tomatoes
6 medium potatoes, peeled and quartered
100 g dried apricots
2 t brown sugar
1 t salt
½ t black pepper
1 Tbsp garam masala
½ cup Clover Classic Plain Dairy Snack
fresh coriander, to garnish
yellow rice, tomato & onion sambal, chutney and coconut, to serve
 
Method
 
Heat a large saucepan, add two tablespoons of the oil. Then add the chicken pieces. Fry until brown all around. Dish out en set aside.
Add the remaining oil and stir-fry the onions for 2 minutes.
Add the coriander, fennel, cumin, turmeric, cardamom seeds, cinnamon stick and
red masala paste and stir-fry for 1 minute.

Add the tomatoes, the fried chicken and stir well. Add the potatoes and apricots. Turn down the heat, cover with a lid and simmer for about 20 minutes.
Sprinkle over the sugar, salt, pepper and garam masala. Simmer until the potatoes are tender (about 15—20 minutes).

Stir through and adjust seasoning to taste. Skim off the extra oil with a spoon. Remove from the heat and stir in the Clover Classic Plain Dairy Snack.
Garnish with fresh coriander and serve with yellow rice, tomato & onion sambal, chutney and coconut.

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