CAPE MALAY CHICKEN CURRY
Serves 4
salt and pepper
8-12 pieces skinless thighs and drumsticks
oil
1 cinnamon stick
1 tablespoon coriander seeds
6 cardamom pods, bruised
1 tablespoon fennel seeds
1 large onion, chopped
3 cloves garlic, chopped
4 cm fresh ginger, grated
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
4 tomatoes, puréed
60 ml chutney
8 medium potatoes, peeled and quartered
4 carrots, peeled and sliced
2 cups water
1 cup frozen peas
fresh coriander for serving
cooked rice
chilli flakes or fresh sliced chilli
Preheat oven to 190º C.
Heat oil and season chicken and brown in an ovenproof saucepan or pot which has a lid.
Remove and set aside.
Add more oil if necessary and fry whole spices until they stop sputtering.
Add onion, ginger and garlic and fry until browned lightly.
Add turmeric, garam masala and ground spices and fry another minute.
Add tomatoes, chutney, potatoes, carrots and chicken to pot or pan and mix until coated in spices.
Add water, cover and simmer on stove top for about 40 mins.
Transfer to oven for 20 mins covered.
Stir through peas and allow to stand for a few minutes so the peas can cook in the residual heat.
Scatter over coriander and serve with rice.
Note: I did not have cinnamon sticks, coriander seeds, fennel seeds or cardamom pods and so did not use these today. I know the curry tastes better with them but it was still delicious.
Pictures and recipe: Angela Landsberg
