Name: Cape Malay Chicken Curry
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: Other
Ingredients: 800 g skinless chicken thighs; 30 ml vegetable oil; 1 pcs onion; 4 cloves garlic; 30 g ginger root; 1 pcs green chili; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tbsp garam masala; 1 stick cinnamon; 3 pcs cardamom; 400 g chopped tomatoes; 250 ml chicken broth; 125 ml coconut milk; 30 g mango chutney; 15 ml lemon juice; 1 to taste salt; 1 to taste black pepper (ground); 300 g basmati rice; 600 ml water; 10 g fresh cilantro

Ingredients

skinless chicken thighs800 g

vegetable oil30 ml

onion1 pcs

garlic4 cloves

ginger root30 g

green chili1 pcs

ground cumin2 tsp

ground coriander2 tsp

ground turmeric1 tsp

garam masala1 tbsp

cinnamon1 stick

cardamom3 pcs

chopped tomatoes400 g

chicken broth250 ml

coconut milk125 ml

mango chutney30 g

lemon juice15 ml

salt1 to taste

black pepper (ground)1 to taste

basmati rice300 g

water600 ml

fresh cilantro10 g

Instructions

Pat the chicken thighs dry and cut into large pieces. Finely chop the onion, mince the garlic and ginger root, and deseed and chop the green chili.

Heat vegetable oil in a heavy-bottomed pot. Brown the chicken pieces for 2–3 minutes on each side until golden, then transfer to a plate.

In the same pot, cook the onion for about 5 minutes until soft. Add the garlic, ginger and chili, and cook for another 2 minutes.

Add the ground cumin, ground coriander, turmeric, garam masala, cinnamon stick and cardamom pods. Stir and toast the spices for 1–2 minutes to release their aroma.

Pour in the crushed tomatoes and chicken stock, bring to a gentle simmer and cook for 5 minutes. Return the chicken along with its juices, cover and simmer over low heat for 30–35 minutes, until the meat is fully cooked through.

While the curry simmers, rinse the basmati rice, cover with water, bring to a boil, then cover and simmer over low heat for 12–15 minutes. Remove from the heat and let stand, covered, for another 5 minutes.

Stir the coconut milk and mango chutney into the curry, and warm through for 2–3 minutes. Season with salt, black pepper and lemon juice; adjust the sweet-sour balance if needed.

Serve the curry hot with basmati rice, sprinkled with fresh coriander.

Cape Malay Chicken Curry

Ingredients

Instructions

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