Cape Malay Chicken Curry
For those who like curries on the milder side, try this light, gently spiced South African curry.
20 minutesPrep Time
1 hourCooking Time
6Servings
Shop Ingredients
Makes 6 servings8 chicken thighs, bone in
800 ml chicken stock
1 tbsp garam masala
1 cinnamon stick
1/2 tbsp cumin
1 tbsp curry powder
1 tsp chilli powder (optional)
2 small onions, chopped
2 tsp ginger, grated
2 tsp garlic, crushed
400 g canned tomatoes
4 potatoes, peeled and diced
1 swede, largely diced
1/4 cauliflower
extra virgin olive oil, for cooking
Directions
- In a heavy based pan over high heat, seal chicken pieces with olive oil in batches. When brown, transfer to a plate and set aside.
- Put the pan back on the heat, drizzle a little bit more olive oil and add the garam masala, cinnamon, cumin, curry and chilli powder. Cook spices until fragrant, being careful not to burn them.
- Add the onions, garlic and ginger. Cook until softened, then add the tomatoes, potatoes, swede, cauliflower, chicken and chicken stock. Let it simmer for 30-40 minutes. Season to taste.
- Add the onions, garlic and ginger. Cook until softened, then add the tomatoes, potatoes, swede, cauliflower, chicken and chicken stock. Let it simmer for 30-40 minutes. Season to taste.