With sweetness from chutney, mellow spices and crunchy almonds, this Cape Malay style chicken curry is more of a gentle braise than fiery Indian curry.
By Louisa Allan
Cape Chicken Curry
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Description
With sweetness from chutney, mellow spices and crunchy almonds, this Cape Malay style chicken curry is more of a gentle braise than fiery Indian curry.
Ingredients
Scale
- 750g chicken thighs
- 2 tbs seasoned flour
- 2 tbs olive oil
- 2 sliced onions, sliced
- 2 garlic cloves, chopped
- 1 knob of ginger, grated
- 1 tablespoon garam masala
- 5 cardamom pods, crushed
- 1 tsp chili flakes
- 1 tsp tumeric
- 1 tsp cumin, ground
- 1 tsp cinnamon, ground
- 1 chopped tomato
- 2 cups of water
- 1 1/2 tbs chutney
- Salt and pepper
- 1/2 a cup of slivered almonds, toasted
- Coriander leaves, to serve
Instructions
- Heat the olive oil in a big frypan or casserole dish over medium. Toss the chicken thighs in the seasoned flour and shake off the excess.
- Without crowding the pan, fry the chicken pieces for around two minutes on each side, or until browned. Set aside and scrape out any burnt bits from the pan. Add the onions to the pan and cook for around ten minutes, stirring occasionally. Add a bit of salt, then put the garlic and ginger in and cook for two minutes.
- Add the spices and chilli, cook while stirring, for about three minutes. Add the tomato and cook for a few minutes.
- Pour in two cups of water, the chutney, a little salt and pepper and bring the mix to the boil. Lower the heat to low and return the chicken pieces to the pan.
- Cook for 30 – 40 minutes, turning the pieces half way or until the chicken is cooked through. Taste for seasoning, you might also like to add a bit more chutney or chili.
- Serve with rice, toasted almonds, coriander and cucumber slices.
- Prep Time: 20 mins
- Cook Time: 1 hour
