Cape Malay chicken curry

We love one pot cooking, not just in South Africa but throughout the whole of Africa. There are countless ways to make stews and curries and I remember my late aunt and I used to have “stew battles” where she would make one and I would make my own and we would let guests decide which was better. She didn’t care for any of these diplomas I have, her motto was “age trumps any textbook”.

This recipe is for a South African curry. Taken from the Cape Malay unlike most Asian curries it doesn’t make use of coconut milk. I love coconut milk in curries, so instead of water I use coconut milk when I make this recipe myself but to keep it traditional this recipe uses water.

Awesome with roti, dumplings or rice.

300g onions, sliced into thin slices
400g baby potatoes, cut into halves
1,3kg chicken pieces, skin removed
80ml canola oil
1 tablespoon butter
220g grated tomato
5g tomato paste
15g grated fresh ginger
10g chopped, minced garlic
4 cardamom pods
2 sticks cinnamon
5 cloves
1 teaspoon turmeric
5g chilli powder
5g paprika
5g ground cumin
5g ground coriander

1. In a large pot heat the oil until medium heat (not too hot as this will burn your spices)
2. Fry the cardamom, cinnamon and cloves in the oil until they begin to release aroma
3. Add the butter and onions and fry them off until translucent.
4. Add the tomatoes, tomato paste and garlic. Lower the heat and simmer until it becomes a thick sauce.
5. When the oil begins splitting from the sauce add the chicken, ginger, coriander, cumin, chilli and turmeric.
6. Add 2 cups of HOT water (or coconut milk) and cook the chicken for about 20 minutes. Add the potatoes and continue cooking the curry for another 20 minutes or until the potatoes are cooked through.
7. Season with salt and pepper towards the end of the cooking process.

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