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CAPE MALAY CHICKEN CURRY

45 min cooking time

15 min preparation time

Serves 6

Ingredients

7,5 ml (1 ½ tsp) coriander seed
10 ml (2 tsp) ground fennel
7,5 ml (1 ½ tsp) ground cumin
10 ml (2 tsp) chilli flakes
5 ml (1 tsp) turmeric
pinch of ground black pepper
12 whole cardamom seeds
2,5 ml (½ tsp) ground cinnamon
15 ml (1 tbsp) garam masala

15 ml (1 tbsp) fresh ginger, grated
Clover Mooi River Salted Choice Butter
1 onion, chopped
410 g (1 tin) chopped tomatoes
700 g chicken portions
2 cloves garlic, chopped
10 ml (2 tsp) brown sugar
15 ml (1 tbsp) lemon juice
10 ml (2 tsp) salt

Method

  1. Place the coriander seed, fennel, cumin, chilli flakes, turmeric, black pepper, cardamom seeds, cinnamon, garam masala, and ginger in a mortar and pound everything until finely ground. It can also be processed in a coffee grinder.
  2. Melt enough butter in a saucepan and fry the onion until translucent. Add the spices and fry for a further 2 minutes. Add more butter if necessary.
  3. Add the tomatoes and simmer for 3 minutes.
  4. Place the chicken portions in the tomato mixture.
  5. Cover with the lid, turn the temperature down and simmer for 20 minutes.
  6. Add the garlic, sugar, lemon juice, and salt.
  7. Cover with the lid again and simmer for another 20 minutes over low heat.
  8. Stir well until all ingredients are thoroughly mixed, then season with more salt and pepper to taste.
  9. Serve hot with rice.