Description
This Cape Malay Chicken Curry combines the sweetness of chutney with mellow spices and crunchy almonds for a gentle, flavorful braise.
Ingredients
Units
Scale
- 750g chicken thighs
- 2 tablespoons seasoned flour
- 2 tablespoons olive oil
- 2 onions, sliced
- 2 garlic cloves, chopped
- 1 knob of ginger, grated
- 1 tablespoon garam masala
- 5 cardamom pods, crushed
- 1 teaspoon chili flakes
- 1/2 cup chicken stock
- 1/2 cup chutney
- 1/4 cup flaked almonds, toasted
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large frypan or casserole dish over medium heat.
- Toss the chicken thighs in the seasoned flour, shaking off any excess.
- Without crowding the pan, fry the chicken pieces for around 5 minutes on each side until golden brown. Remove and set aside.
- In the same pan, add the sliced onions and cook for 8-10 minutes, stirring occasionally, until soft and translucent.
- Add the chopped garlic, grated ginger, garam masala, crushed cardamom pods, and chili flakes. Cook for another 2 minutes until fragrant.
- Return the chicken to the pan, add the chicken stock and chutney, and stir to combine.
- Bring to a simmer, cover, and cook on low heat for 45 minutes, or until the chicken is tender and cooked through.
- Season with salt and pepper to taste.
- Garnish with toasted flaked almonds before serving.
Notes
For a milder curry, reduce the amount of chili flakes. Serve with rice or flatbread to soak up the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Toast the almonds in a dry pan over medium heat until golden for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: South African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 25
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
- Cholesterol: 110