Cape Malay Chicken Curry

Name: Cape Malay Chicken Curry
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 people
Ingredients: 4 tbsp oil; 1 medium onion; 2 tbsp ginger; 1 tsp chili flakes; 1 1/2 tsp coriander seeds; 2 tsp fennel; 1 1/2 tsp ground cumin; 1 tsp Turmeric; 1/2-1 tsp black pepper; 15 cardamom pods; 1/2 tsp cinnamon; 1 tbsp garam masala; 14 oz can crushed tomatoes; 1 1/2 lb chicken pieces; 2 tsp garlic; 2 tsp brown sugar; 1 tbsp lemon juice; 2 -3 tsp salt

User Reviews

4.9

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4 people
Calories
469 kcal
Course
Main Course
Cuisine
Asian

Cape Malay Chicken Curry

Rhea Marks

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The addition of canned tomatoes bring a nice tang to this unique Cape Malay Chicken Curry recipe. This is a mildly spicy curry for everyone.

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Ingredients

Servings

4 tbsp oil
1 medium onion finely chopped
2 tbsp ginger finely chopped
1 tsp chili flakes or fresh hot peppers to taste
1 1/2 tsp coriander seeds
2 tsp fennel ground, or 4 tsp whole fennel seeds
1 1/2 tsp ground cumin
1 tsp Turmeric
1/2-1 tsp black pepper coarsely ground
15 cardamom pods whole pods
1/2 tsp cinnamon
1 tbsp garam masala
14 oz can crushed tomatoes or diced tomatoes
1 1/2 lb chicken pieces
2 tsp garlic finely chopped
2 tsp brown sugar
1 tbsp lemon juice
2 -3 tsp salt

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Instructions

Put the 7 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle. Pound them together so the cardamom pods burst and the whole thing becomes a mess of spices. Discard the skin of cardamom pods. Continue to pound the spices until they become like a powder.
Heat the oil in a pot, add the onion and ginger over fairly high heat, and stir occasionally for a few minutes. Add the chili flakes and spices and stir for 2 minutes. You might need to add more oil (Spices slurp up oil as they fry)
Add the can of crushed tomatoes and stir. Cook until everything bubbles up together.
Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Turn the heat down, put on a lid, and simmer for about 20 minutes.
Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer. Taste the sauce, and adjust seasoning according to your taste.
Near the end of cooking, skim off extra oil/fat with a spoon, as it collects in corners of the pot, if needed. Serve the curry warm with rice.

Nutrition Information

Show Details

Calories 469kcal (23%) Carbohydrates 21g (7%) Protein 25g (50%) Fat 33g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 8g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 87mg (29%) Sodium 235mg (10%) Potassium 730mg (21%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 688IU (14%) Vitamin C 17mg (19%) Calcium 108mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 469 kcal

% Daily Value*

Calories	469kcal	23%
Carbohydrates	21g	7%
Protein	25g	50%
Fat	33g	51%
Saturated Fat	6g	30%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	87mg	29%
Sodium	235mg	10%
Potassium	730mg	16%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	688IU	14%
Vitamin C	17mg	19%
Calcium	108mg	11%
Iron	5mg	28%