Cape Malay Chicken Curry
Cape-Malay Chicken Curry
This is a South African curry, with very complex flavors.
Serves 6-8
Ingredients:
- 4 1/2 pounds boneless skinless chicken thighs
- 3 Tbsp. of olive oil
- 3 large onions roughly sliced
- 1 Tbsp. of 1 to 2 jalapeno peppers
- 2 cloves of garlic finely chopped
- 1 Tbsp fresh ginger grated or finely chopped
- 1 Tbsp Garam Masala
- ½ tsp ground ginger
- 1 Tbsp Dried Fenugreek leaves also called Methi
- 3 cinnamon sticks
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp ground cardamom
- 2 Tbsp Mango chutney
- 28oz can chopped or whole tomatoes crushed, preferably San Marzano
- 2- 13.5oz cans of unsweetened coconut milk.
Procedure:
Cut the boneless skinless chicken thighs into 2 inch pieces, season with salt, black pepper and 1 Tbsp. of Turmeric.
Heat a 6 to 8 quart Dutch oven and add 3 Tbsp. of olive oil, sauté chicken in batches until it slightly browns, remove to a bowl and reserve.
Add the onion to the Dutch oven and sauté until golden.
1 to 2 jalapeno peppers, seeded and finely chopped
2 cloves of garlic finely chopped
1 Tbsp fresh ginger grated or finely chopped
1 Tbsp Garam Masala
½ tsp ground ginger
1 Tbsp Dried Fenugreek leaves also called Methi (available at Indian food stores)
3 cinnamon sticks
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp ground cardamom
2 Tbsp Mango chutney
Add all the above ingredients to the onions and cook for 1 minute.
1- 28oz can chopped or whole tomatoes crushed, preferably San Marzano
2- 13.5oz cans of unsweetened coconut milk
Add the tomatoes and coconut milk, stir to combine and add the reserve chicken. Cook uncovered on a low… simmer for 60 minutes.
If the sauce seems a little thin, remove some of the liquid with a ladle and reduce in another pot to half and return it to the Dutch oven.
Serve with, white or yellow rice, naan bread and mango chutney.