Chicken curry cape malay

Name: Chicken curry cape malay
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: Afrique du Sud
Ingredients: 1 kg boneless, skinless chicken meat; 300 g onions; 400 g tomatoes; 400 g potatoes; 30 g oil; 12 g garlic; 12 g ginger; 12 g mild curry powder; 1 cinnamon stick; 3 lightly opened cardamom pods; 2 g turmeric; 4 g salt; 300 ml water

🍗 This version of Cape Malay chicken curry favors the flavors of cinnamon and cardamom, with a measured chili kick.

Ingredients

1 kg boneless, skinless chicken meat
300 g onions
400 g tomatoes
400 g potatoes
30 g oil
12 g garlic
12 g ginger
12 g mild curry powder
1 cinnamon stick
3 lightly opened cardamom pods
2 g turmeric
4 g salt
300 ml water

Preparation

Slice the onions, chop the tomatoes, and cut the potatoes into 3 cm cubes. Cut the chicken into large, regular pieces.

Sauté the onions in oil for 10 minutes over moderate heat. Add cinnamon, cardamom, garlic, and ginger, then stir for one minute.

Add curry powder and turmeric with a splash of water. Incorporate the chicken and turn it to coat it with the fragrant base.

Add tomatoes, potatoes, salt, and remaining water. Cover and simmer for 25 to 30 minutes.

Check the chicken is cooked through and the potatoes are tender with the tip of a knife. Extend cooking time if necessary; uncover at the end of cooking to reduce the sauce.

Remove large whole spices before serving and divide into six portions.