Cape Malay Chicken Curry
A festive favourite!
Recipe by Jodi-Mari Adams
Serves: 2-3
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Ingredients:
- 4 pieces of chicken (thighs/drumsticks recommended)
- 1 cinnamon stick
- 2 bay leaves
- 1 whole star anise
- 1 tbsp 11-in-1 spice
- 1 tsp turmeric
- 1 medium onion, chopped
- 1 tbsp garlic, chopped
- 2 medium potatoes, peeled and cubed
- 1 tsp salt (adjust to taste)
- 125 ml coconut cream
- ½ tomato, finely chopped
- 1 cup water (add a second cup if needed)
To serve:
- Fresh coriander, chopped
- Garlic naan bread
How To Make Cape Malay Chicken Curry
- Heat a little olive oil in a pot and add the star anise, cinnamon stick, bay leaves, and chopped onion.
- Fry gently until the onions begin to soften, then stir in the garlic, 11-in-1 spice, and turmeric, allowing the spices to toast and become fragrant.
- Add the chopped tomato and chicken pieces, coating everything well.
- Pour in 1 cup of water (adding more later if needed), bring the pot to a boil, then reduce the heat and allow the curry to simmer for 30 minutes.
- Add the cubed potatoes and salt, and continue cooking until both the chicken and potatoes are tender and the sauce has thickened.
- Switch off the heat and stir in the coconut cream to finish.
- Garnish with fresh coriander and serve warm with garlic naan bread.
- Enjoy!
It look Jummy !
Lovely stuff 😘🧑🎄