Delicious chicken curry, always a winner no matter what the occasion. Serve with flaky roti, chapati (Indian flat bread) or plain boiled white rice. Traditionally served with onion and tomato salad.
4 tbsp oil
1 stick cinnamon
2 green cardamom pods
1 tsp cumin seeds
1 small-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
2 tomatoes, puréed
450g small chicken
½ tsp garam masala
1 handful chopped dhanya
Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.
Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.
**Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.
Add the garam masala and chopped dhanya. Serve with rice or roti.
**Add potatoes cut in quarters with the chicken
ONION AND TOMATO SALAD
1 large onion, chopped finely
1 large firm tomato, chopped
2 green chillies, chopped
2 teaspoons chopped dhanya
Steam the chopped onion in the microwave for 3 minutes. Combine with the rest of the ingredients. Transfer into a serving dish and enjoy with breyani, curry, etc…
Posted on 29/07/2013, in Curry and tagged Cape Malay, Cape Malay Cooking & Other Delights, Cape Malay Foods, Cape Town, Chicken Curry, Curry, Easy, SOUTH AFRICA, Traditional Cape Malay Food. Bookmark the permalink. 5 Comments.
Thankyou very much for all the recipes! I just love’em all!
You welcome 🙂
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I am from South Africa, migrated 36 Years ago to Australia. After all these years I still love to cook our South African Foods, especially Cape Malay Foods. I always loved the Cape Malay’s Curries and Samoosas in Cape Town, their’s are the best! I’ve tried so many times to make the Currie and Samoosas like the Cape Malay People but I can’t get it like that.
I live in Victoria, Australia. Does anyone know of any Cape Malay People who might be living here in Victoria Australia who will be willing to make Samoosas and curries for me and my friends?
We live in the Dandenong area. Please contact me on my email to let me know.
Amanda van Vuuren