Saucepan@saucepan · Shared this recipeFollowCape Malay · dinnerCape Malay Chicken CurryA richly spiced tomato-based chicken curry from Cape Town, traditionally served with yellow rice and often left overnight to deepen its flavor.total2 hr 20 minprep20 mincook2 hrservings4Original recipe on grantourismotravels.comKeep this recipeAdd a copy of Cape Malay Chicken Curry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 kg chicken pieces, mix of thighs & drumsticks, skin on250 g white onion, sliced2 tbsp vegetable oil60 g fresh ginger, grated3 garlic cloves, crushed2 tsp ground cumin2 tsp ground coriander1 tsp ground turmeric2 tsp chilli powder4 cardamom pods, lightly crushed4 cloves2 stick cinnamon0.5 tsp sugar1 tsp salt, more to taste1.5 cup chicken stock200 g tinned tomatoes, crushed1 tbsp tomato paste2 potatoes, peeled and cut into chunksStepsClear checksTap an ingredient or step to check it off.1Step 1: In a Dutch Oven over medium heat, add the vegetable oil followed by the sliced onions. Fry until they start to turn golden brown. Add the salt and sugar and stir through.2Step 2: Add the grated ginger and when it becomes fragrant, add the chicken pieces.3Step 3: When you have a little colour on the chicken pieces add the garlic and cook for a minute before adding the spices. Stir the spices through until the aromas start to come forward.4Step 4: Add the chicken stock, stir through and cook covered for 40 minutes on a slow bubble. Add extra water if the stock reduces too far (it shouldn't).5Step 5: Add the tomatoes and tomato paste and stir through. Cook uncovered for 30 minutes.6Step 6: Meanwhile boil the potatoes in salted water until cooked through.7Step 7: If the sauce has reduced too far with the curry, add extra water. Check for seasoning. It should be rich and flavourful.8Step 8: At this stage you can serve the curry with the potatoes, but traditionally it is left overnight to deepen the flavour of the curry. Either way, add the potatoes to the curry and gently stir.9Step 9: If eating the next day, allow the curry to cool a little before transferring to the fridge.10Step 10: Reheat the next day and serve with Cape Malay yellow rice.getsaucepan.com/r/067bf644-6730-477e-aa4a-222dadb59582 · Original: https://grantourismotravels.com/cape-malay-chicken-curry-recipe/
