Cape Malay Curry is always a winner in the cold winter months. Warm up this week with our recipe below! CAPE MALAY CHICKEN CURRY Served with basmati rice and sambals (Serves 4) 1 tbsp (15ml) olive oil 1 onion, finely chopped 1 clove of garlic, crushed 1 chilli, deseeded and finely chopped 2 tbsp (30ml) fresh ginger, finely chopped 2 tsp (10ml) coriander 2 tsp (10ml) cumin 1 tsp (5ml) turmeric 1 tbsp (15ml) garam masala 1 x 400g tin tomatoes ½ cup (125ml) chicken stock or water 600g country reared chicken pieces ½ cup (125ml) coconut milk or plain yoghurt 2 tbsp (30ml) chutney salt and freshly ground black pepper squeeze of lemon juice 10g fresh coriander, chopped
Heat oil in a pot and sauté onion, garlic, chilli and ginger for about 2 minutes. Add coriander, cumin, turmeric and garam masala and fry for further few minutes to release their flavours. Add tomatoes and stock and bring to a simmer. Add chicken and cook, covered, for 20-30 minutes, or until cooked through. Stir in the coconut milk and chutney. Season with salt and pepper and a squeeze of lemon juice. Serve curry with basmati rice and sambals. Garnish with freshly chopped coriander.
Enjoy your South African winter warmer!