Our journey to find the tastiest food from around the world continues now in South Africa with a Cape Malay Chicken Curry – serves four people…

Cape Malay Chicken Curry – serves 4

Ingredients:

• 1.5 kg chicken
• 1 onion
• 400 g canned chopped tomatoes
• 6 new potatoes
• 2 tsp pepper flakes
• 1/3 cup chopped dried apricots (soaked in warm water and drained)
• 4 tbsp canola oil
• 1 tsp coriander
• 2 tsp fennel seeds (ground)
• 1.5 tsp ground cumin
• 2 tbsp fresh ginger (finely chopped)
• 1 tsp turmeric
• 5 cardamom seeds
• 0.5 tsp cinnamon
• 1 tbsp garam masala
• 2 tsp garlic
• 2 tsp brown sugar
• 1 tbsp lemon juice
• 1 tsp salt
• 3/4 tsp black pepper (coarsely ground)
• Fresh coriander (garnish)

Preparation time: approx. 1 hour

Instructions:

1. Mix all the spices together and peel and chop the ginger. Grind using a mortar and pestle.
2. Heat the oil in a large pot or saucepan. Over high heat, fry the onion and garlic, stirring continuously. Add all the spices and continue stirring for about 2 min.
3. Add the can of chopped tomatoes and stir. Add the chicken and stir well. Add the potatoes and all remaining ingredients. Turn down the heat until it simmers. Put a lid on and cook for about 20 min.
4. Sprinkle over the sugar, lemon juice and salt. Simmer until everything is tender for another 20-30 min.
5. Stir through and adjust seasoning to taste. Near the end of cooking, skim off the extra oil with a spoon.
6. Serve with yellow rice and a selection of sambals, roti or naan

Tip: A side dish of banana in yoghurt goes well with this curry

Wine recommendation: Neethlingshof Gewurztraminer or Jacobsdal Pinotage

Up next: Apricot Mousse

If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!

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