Name: Cape Malay chicken curry
Yield: 4-6
Cuisine: Cape Malay
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

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.

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