Chicken Curry

Name: Chicken Curry
Yield: Serves 6–8
Ingredients: 10 ml garlic and ginger paste; 3 pieces stick cinnamon; 5 ml turmeric (borrie); 3 medium potatoes, peeled and quartered; 10 ml ground jeera (cumin); 2 large onions, thinly sliced; 10 ml ground koljana (coriander); 30 ml sunflower oil; 5 cardamom pods; 5 whole cloves; 10 ml roasted masala; 10 ml salt; 200 ml water; 2 large tomatoes, chopped and puréed; 1.5 kg chicken, cut into portions

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

About

An all-time favourite.

Ingredients

1.5 kg chicken, cut into portions
2 large onions, thinly sliced
30 ml

Main course
Spicy
Gluten-free

Method

Wash and drain chicken. Meanwhile, braise onions in heated oil until golden brown, 5–10 minutes. Add chicken to onions. Add garlic and ginger paste and rest of spices and 100 ml water, and then simmer, covered, for 20 minutes, or until well blended. Add tomatoes and simmer a further 10 minutes. Add remaining water and potatoes, and simmer a further 10–15 minutes, or until potatoes are cooked. S