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.

Print Recipe

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.