South African Food Cape Malay Curry Recipe
It is easily the aroma from just mixing the spices in this recipe that makes you want to eat this Cape Malay Curry right up! If that isn’t enough, you’ll be in heaven with the tender pieces of chicken, the slight tang from the canned tomatoes, and the full flavor this dish provides.
Servings 4 people
Ingredients
- 1 1/2 lb chicken cubed
- 3 tbsp oil
- 1 medium onion finely chopped
- 2 tbsp ginger finely chopped
- 1 tsp chili flakes
- 14 oz can tomatoes crushed
- 2 tsp garlic finely chopped
- 2 tsp brown sugar
- 1 tbsp lemon juice
- 2 tsp salt
Seasoning Spices
- 1 tsp coriander seeds
- 1 tbsp garam masala
- 2 tsp ground fennel
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp black pepper
- 10 cardamom pods
- 1/2 tsp cinnamon
Instructions
- All seasoning spices into a mortar. Pound until the mixture turns into a powder.
- Heat the oil in a pot over medium-high heat, then add the onion and ginger, stirring occasionally
- Add the chili flakes and spice mix. Stir for 2 minutes.
- Stir in crushed tomatoes and stir. Cook until the mixture bubbles up.
- Add in the chicken, and stir to coat well.
- Turn the heat down, cover and let simmer for about 20 minutes.
- Stir in the garlic, sugar, lemon juice and salt to the curry. Cover again while leaving a small opening for steam to escape.
- Simmer for 15 minutes or longer. Taste the sauce, and add more seasonings if preferred. Serve and enjoy!