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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.