Cape Malay Chicken Curry
Cape Malay chicken curry is a vibrant and flavorful dish that originatesfrom the Cape Malay community in South Africa.
Yield: 4 servings
Calories: 469kcal
Materials
Spice Mix
- 1 1/2 tsp coriander seeds
- 4 tsp whole fennel seeds
- 1 1/2 tsp ground cumin
- 1 1/2 tsp turmeric
- 1 1/2 tsp black pepper
- 1 1/2 tbsp cardamom
- 1 1/2 tsp cinnamon
- 1 1/2 tbsp garam masala
Cook the Chicken Curry
- 4 tbsp oil
- 1 medium onion chopped
- 2 tbsp ginger finely chopped
- 1 tsp chili flakes
- 14 oz can of crushed tomatoes
- 1.5 lb chicken pieces
- 2 tsp garlic finely chopped
- 2 tsp brown sugar
- 1 tbsp lemon juice
- salt to taste
- Basmati rice
- Chopped cilantro
Instructions
- Put the 8 spices together and mix until combined.
- Heat the oil in a pot, and
- Sauté the onion and ginger over medium heat.
- Add the chili flakes and spices and stir for 2 minutes.
- Next, the can of crushed tomatoes and stir. Cook until it bubbles up together.
- Add the chicken pieces, and stir to coat well, keeping the heat high until everything is bubbling away.
- Turn the heat down, cover, and simmer for about 20 minutes.
- Add the garlic, sugar, lemon juice, and salt to the curry.
- Cover with a lid but leave a small opening for steam to escape; simmer for 15 minutes or longer.
- Taste the sauce, and adjust the seasoning
- Near the end of cooking, skim off extra oil/fat with a spoon, as it collects in the corners of the pot, if needed.
- Serve the curry warm with rice.
Video
Nutrition
Serving: 500g | Calories: 469kcal | Carbohydrates: 21g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 235mg | Potassium: 730mg | Fiber: 6g | Sugar: 8g | Vitamin A: 688IU | Vitamin C: 17mg | Calcium: 18mg | Iron: 5mg