Cape Malay Chicken Curry
User Reviews
4.5
30 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
297 kcal
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Course
Main Course
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Cuisine
African, South African
Cape Malay Chicken Curry
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This delicately spiced South African Cape Malay Chicken Curry will simply warm your soul. It's easy, fast-cooking, and seriously crave-worthy. This rendition adapted from Tusker House Restaurant at Disney's Animal Kingdom will quickly win over any curry-lover's heart.
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Ingredients
- 2 pounds chicken cut into 1 to 2-inch pieces, skinless, boneless thighs, breasts, or tenders
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon vegetable oil
- 2 onion diced, large
- 1 to 2 green chili seeded and finely sliced, such as jalapeños
- 1 tablespoon garlic crushed or finely minced
- 1 tablespoon fresh ginger crushed or finely minced
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons cumin ground
- 1 teaspoon Turmeric ground
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper ground
- 1 ¾ cups canned crushed tomatoes 425 grams, or ground peeled tomatoes
- 1 teaspoon tomato paste canned
- 1 cup chicken broth or stock
- cilantro for garnish, fresh leaves
Instructions
- Season chicken with salt and pepper.
- Heat oil in a large pan over medium-high heat. Add chicken (in batches if necessary) and sear until lightly browned all over. Remove from the pan and set aside.
- Reduce the heat to medium and add onions, cooking until lightly brown and tender, about 5 to 7 minutes.
- Add chilies, garlic, and ginger and cook 1 to 2 minutes until fragrant. Then add spices, tossing to coat, and cook for another 30 seconds.
- Stir in crushed tomatoes, tomato paste, chicken stock, and season with salt. Return chicken to the pan, stirring to coat.
- Cover and simmer for 15 to 20 minutes, or until chicken is cooked through (white meat will take less time than dark meat). Stir occasionally to avoid burning.
- Taste and adjust seasonings. To serve, garnish with cilantro and serve with basmati rice or couscous.
Notes
- To allow the flavors will develop even more, make this a day in advance and reheat to serve. I prefer reheating it over medium-low heat on the stovetop, stirring regularly. If the sauce is too thick when reheating, you may add a little water or chicken broth to get it to your preferred consistency.
- This curry is relatively mild. I use 1 seeded jalapeño although you could use more. You can also add crushed chili flakes or chile powder such as cayenne pepper powder if you'd like to make it spicier.
- Adapted from A Cooking Safari with Mickey
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
12g
(4%)
Protein
32g
(64%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Cholesterol
167mg
(56%)
Sodium
581mg
(24%)
Potassium
713mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 167mg | 56% |
| Sodium | 581mg | 24% |
| Potassium | 713mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
30 reviews
Excellent
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