Cape Malay Chicken Curry is a delightful fusion dish with influences from South African and Malaysian cuisine. Here’s a basic recipe to get you started:
Ingredients:
- 1 whole chicken, cut into pieces (or about 1.5 kg of chicken pieces)
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2-3 tablespoons Cape Malay curry powder (adjust according to taste)
- 2-3 potatoes, peeled and cubed
- 2 tomatoes, chopped
- 1 cup chicken broth or water
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish (optional)
Instructions:
- Marinate the chicken:
- Mix the chicken pieces with half of the chopped onions, garlic, ginger, and Cape Malay curry powder in a bowl. Let it marinate for at least 30 minutes or overnight in the refrigerator for better flavor.
- Cooking the curry:
- Heat the vegetable oil in a large pot over medium heat. Add the remaining chopped onions and sautΓ© until they are soft and translucent.
- Add the marinated chicken pieces to the pot and cook until they are lightly browned on all sides.
- Stir in the potatoes and tomatoes, and cook for a few minutes until the tomatoes start to break down.
- Add the chicken broth or water to the pot, bring it to a simmer, and then reduce the heat to low. Cover the pot and let it simmer gently for about 30-40 minutes, or until the chicken is cooked through and tender.
- Finishing touches:
- Once the chicken is cooked, stir in the coconut milk and let it simmer for another 5-10 minutes to allow the flavors to meld together.
- Taste the curry and adjust the seasoning with salt if needed.
- Garnish with fresh coriander leaves before serving.
- Serving:
- Serve the Cape Malay Chicken Curry hot with steamed rice or crusty bread.
Enjoy your flavorful Cape Malay Chicken Curry! Adjust the spiciness and seasoning according to your taste preferences.
