Cape Malay Chicken Curry

by

Tenina Holder

POSTED Tue, May 26, 2020

Serves

4

Total Time

40 MINS

Calories

827

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 259.2 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 16.65 g)

  • Cumin seeds icon
    Cumin seeds

    2 tablespoons (about 12.6 g)

  • Fenugreek icon
    Fenugreek

    1 tablespoon (about 11.1 g)

  • Black peppercorns icon
    Black peppercorns

    2 tablespoons (about 12.9 g)

  • Ground ginger icon
    Ground ginger

    1 tablespoon (about 5.55 g)

  • Ground cardamom icon
    Ground cardamom

    1 tablespoon (about 6 g)

  • Ground turmeric icon
    Ground turmeric

    3 tablespoons (about 20.7 g)

  • Curry leaves icon
    Curry leaves

    3 (about 0.6 g)

  • Dried chilies icon
    Dried chilies

    3 (about 1.5 g)

  • Sea salt icon
    Sea salt

    1 dash (about 0.81 g)

  • 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 67.5 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    2 teaspoons (about 9.1 g)

  • 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 g)

  • Coconut sugar icon
    Coconut sugar

    3 tablespoons (about 38.25 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

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop