Cape Malay Chicken Curry

by

Tenina Holder

POSTED May 26, 2020 (LAST UPDATED September 24, 2021)

Serves

4

Total Time

40mins

Calories

825

Spicy and fragrant, this curry will have you reaching for a second serving. South African in origin, it is spicy and traditional.

recipe-images

    INGREDIENTS


  • Ginger icon
    Ginger

    30 g (about ¼ cup)grated, peeled

  • Carrot icon
    Carrot

    2 cups (about 269 g)finely sliced

  • Sweet potato icon
    Sweet potato

    1 (about 185 g)diced

  • Chicken thigh icon
    Chicken thigh

    1 kg (about 5 ¼)diced

  • Cilantro icon
    Cilantro

    1 handful

  • Coriander seeds icon
    Coriander seeds

    3 tablespoons (about 17 g)

  • Cumin seeds icon
    Cumin seeds

    2 tablespoons (about 13 g)

  • Fenugreek icon
    Fenugreek

    1 tablespoon (about 11 g)

  • Black peppercorns icon
    Black peppercorns

    2 tablespoons (about 13 g)

  • Ground ginger icon
    Ground ginger

    1 tablespoon (about 6 g)

  • Ground cardamom icon
    Ground cardamom

    1 tablespoon (about 6 g)

  • Ground turmeric icon
    Ground turmeric

    3 tablespoons (about 21 g)

  • Curry leaves icon
    Curry leaves

    6 (about 1 g)

  • Dried chilies icon
    Dried chilies

    3 (about 2 g)

  • Sea salt icon
    Sea salt

    ⅛ teaspoon

  • Cloves icon
    Cloves

    4 (about 1 g)

  • Black mustard seeds icon
    Black mustard seeds

    1 tablespoon (about 15 g)

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)

  • Red onion icon
    Red onion

    ½ (about 68 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    2 teaspoons (about 10 ml)

  • Curry powder icon
    Curry powder

    3 tablespoons (about 18 g)

  • Canned diced tomatoes icon
    Canned diced tomatoes

    400 g (about 1 ¾ cups)

  • Chicken stock icon
    Chicken stock

    1 tablespoon (about 15 ml)

  • Coconut sugar icon
    Coconut sugar

    3 tablespoons (about 38 g)

  • Lemon juice icon
    Lemon juice

    80 g (about 2 ¾)

  • Sea salt icon
    Sea salt

    as needed

    METHOD


  • 1. For the curry powder; place all ingredients into dry fry pan
  • 2. Cook on medium high heat until just smoking, this will prevent any bitterness from the unroasted mustard seeds!
  • 3. Let cool slightly
  • 4. Blitz the TM5 bowl - approx 2 min, speed 8
  • 5. Place into airtight jar until use…but use quickly as flavours will not stay as fragrant after about 4-6 weeks
  • 6. Place curry powder, garlic, onion, ginger and EVOO into Thermomix bowl
  • 7. Chop - approx 6 sec, speed 6
  • 8. Sauté - approx 5 min, Varoma, speed 1
  • 9. Add tomatoes, chicken stock powder, carrots, sweet potato, sugar and curry leaves to thermomix bowl
  • 10. Cook - approx 15 min, 100°C, reverse speed 1
  • 11. Add chicken to thermomix bowl
  • 12. Cook - approx 7 min, 100°C, reverse speed 1
  • 13. Add lemon juice
  • 14. Stir - approx 3 sec, reverse speed 1
  • 15. Allow to rest for about 10 minutes either in thermomix bowl or insulated serving bowl before serving garnished with coriander leaves accompanied with rice or flat bread or both

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