South African Style Chicken Curry (Cape Malay)

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South African Style Chicken & Potato Curry

Well this was a humdinger chicken dinner!  Really easy to make (just a matter of throwing in a few spices), seriously yummo and a crowd pleaser.  It was lovely and fragrant, not too spicy  and oh……..did I mention it was budget friendly?

 

Prep time:  25  Minutes           Cooking time:  45  Minutes               $  Low Budget

 

Serves 6

 

Oil for frying (rice bran, canola)

800gm of chicken thigh fillets, cut into chunks

1 brown onion, diced

3 cloves of garlic, finely minced

3cm piece of ginger, finely grated

8 cardamom pods, bruised with your knife

6 cloves

1 cinnamon stick

1 red chilli, sliced (seeds removed if you like it less spicy)

2 tsp of turmeric

1 tsp of ground white pepper

2 tsp of ground cumin

2 tsp of ground coriander

1 cup of chicken stock

400gm tin of diced tomatoes

2 tbs of mango chutney

500gm of potatoes, cut into chunks

1 bag of baby spinach leaves

1/2 a bunch of chopped coriander

Sea salt

Yoghurt, coriander sprigs and pappadums to serve

Brown or white rice to serve  (I used brown because I love it)

 

Heat a large pan or pot on the stove and add a little oil.  Fry the onion until soft and then add the garlic, ginger, cardamom pods, cloves and cinnamon.  Fry until aromatic and then add the turmeric, cumin, coriander, chilli slices and white pepper.  Continue to fry for a further minute, being careful not to burn the spices.

 

Pour in the stock, tomatoes and mango chutney and stir to combine.  Add the chicken and a good sprinkling of sea salt, stir and pop a lid on.  Allow the curry to simmer for 20 minutes before adding the potatoes.  Place the lid back on and simmer for 15 minutes or until the potato is tender when pierced with a knife.  Just before serving add the spinach and coriander leaves, stirring frequently until the spinach is wilted.  Have a taste and add more salt if needed.

 

To serve, divide rice among serving bowls and top with the curry.  Spoon generous dollops of greek yoghurt on top and garnish with fresh coriander sprigs.  Serve with pappadums.

 

 

 

 

 

 

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