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
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
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.
ALSO SEE: Tofu and veg red curry
https://www.foodandhome.co.za/on-shelf/tofu-and-veg-red-curry
Originally posted on Woman&Home.
