Cape Malay chicken curry

February 23, 2023 (Last Updated: July 5, 2023)
Cape Malay Chicken Curry

Cape Malay chicken curry

Nothing says a heritage recipe like Cape Malay Chicken Curry!

SERVES: 4-6

 

INGREDIENTS

  • 15 ml oil
  • 1 red onion, chopped
  • 10 ml garlic paste
  • 5 ml chilli paste
  • 15 ml ginger paste
  • 10 ml ground cumin
  • 30 ml mild or medium curry powder
  • 5 ml turmeric
  • 1 can chopped tomatoes
  • 60 ml sticky chicken marinade
  • 45 ml apple jelly
  • 180 ml water
  • 600 g chicken pieces, roasted
  • 80 ml –125 ml cream
  • Salt and milled black pepper
  • Fresh coriander

TO SERVE

  • Rice
  • Roti breads
  • Apple jelly

METHOD

HEAT the oil in a pan and brown the chicken pieces on both sides and transfer to a plate.

RETURN the pan to the stove and gently fry the onions for 5 minutes.

ADD the garlic, chilli, ginger and cook for 2 minutes.

ADD the ground cumin, garam masala, turmeric and cook for 1 minute.

ADD the chopped tomatoes, sticky chicken sauce, apple jelly and water.

RETURN the chicken pieces to the pan, bring to the boil, simmer, cover and cook for 35-45 minutes.

STIR in the cream, season to taste and garnish with fresh coriander.

SERVE with rice, roti and apple jelly.

Cape Malay chicken curry

Lunch, Dinner Cape Malay
Serves: 4-6

Nothing says a heritage recipe like Cape Malay chicken curry!

Ingredients

  • 15 ml oil
  • 1 red onion, chopped
  • 10 ml garlic paste
  • 5 ml chilli paste
  • 15 ml ginger paste
  • 10 ml ground cumin
  • 30 ml mild or medium curry powder
  • 5 ml turmeric
  • 1 can chopped tomatoes
  • 60 ml sticky chicken marinade
  • 45 ml apple jelly
  • 180 ml water
  • 600 g chicken pieces, roasted
  • 80 ml –125 ml cream
  • Salt and milled black pepper
  • Fresh coriander
  • To serve
  • Rice
  • Roti breads
  • Apple jelly

Instructions

1

HEAT the oil in a pan and brown the chicken pieces on both sides and transfer to a plate.

2

RETURN the pan to the stove and gently fry the onions for 5 minutes.

3

ADD the garlic, chilli, ginger and cook for 2 minutes.

4

ADD the ground cumin, garam masala, turmeric and cook for 1 minute.

5

ADD the chopped tomatoes, sticky chicken sauce, apple jelly and water.

6

RETURN the chicken pieces to the pan, bring to the boil, simmer, cover and cook for 35-45 minutes.

7

STIR in the cream, season to taste and garnish with fresh coriander.

8

SERVE with rice, roti and apple jelly.

ALSO SEE: Tofu and veg red curry

Tofu and veg red curry

Originally posted on Woman&Home.

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