Cape Malay Chicken Curry

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Cape Malay Chicken Curry.

The name Cape comes from the town called Western Cape in South Africa, where a good number of Malaysians dwell.

Packed full of flavourful spices this is the perfect sweet and sour curry to serve in your garden on a summer’s evening.

 

A dish to take you back to the bright, pastel coloured houses and cobbled streets of Cape Town.

Ingredients:

2tbsp olive oil

1 large onion finely chopped

4 large garlic cloves, finely grated

2 tbsp finely grated ginger

2tsp turmeric

1 tsp coriander

1 tsp cumin

1 cinnamon stick snapped in half

1 large red chilli, halved deseeded and sliced.

400g can chopped tomatoes

2 tbsp mango chutney

1 chicken stock cube, crumbled

2 chicken breasts, skin removed

1 red pepper chopped into small cubes

2 large mushrooms chopped into small cubes

4-6 new potatoes chopped

 

This dish even has the approval of Otis our rescue cat from Battersea.

Preparation Method:

  1. Heat the oil in a large pan.  Add the onion and fry for 5 minutes until soft. Stir in the garlic and ginger and cook for 5 minutes more, stirring frequently to stop it sticking.
  2. Add all the other spices and fresh chilli, stir, then pour in the chopped tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
  3. Add the potatoes, red pepper and mushrooms and simmer on a low heat for 10 minutes.
  4. Add the diced chicken breasts and coriander pushing them under the liquid, then cover the pan and leave to simmer for a further twenty  minutes.
  5. Serve with rice and fresh coriander.

New Spring Menu At The Duke of Wellington, East Horsley.

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New Spring Menu.

As the days lengthen and the sunshine returns Surrey K is setting aside comfort food, the heartier dishes of winter and looking ahead to the lighter, fresher tastes of spring.  When invited to sample the brand new spring menu at The Duke of Wellington pub in East Horsley we jumped at the chance to share ideas and gain inspiration for our own Spring cooking. Continue reading

Easy Prawn Pad Thai.

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Prawn Pad Thai.

My recipe for Prawn Pad Thai is authentic and delicious.  On the table in twenty minutes this is the perfect healthy mid-week supper for all the family.  Once you have all the ingredients, the Pad Thai sauce is simple to put together, so don’t be tempted to buy bottled or packet from the supermarket, which never tastes as good as home-made.  An advantage of this is you can then taste it and adjust until you achieve your perfect balance of sweet, salty and sour. Continue reading