Name: Cape Malay Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: S. African
Ingredients: 1.5 lbs Chicken, thighs, skinless boneless; 1 lbs Potatoes, Yukon gold, peeled and quartered; 4-5 Garlic, cloves; 2 inch Ginger; 1 Serrano pepper, or 2 small hot green chilies; 2 tbsp Lemon, juice; 2 tbsp Mango Chutney, See Note 1 for substitutes; 3 tbsp Cooking Oil; 1 Yellow Onion, large, grated or fine chopped; 1 tsp Salt; 1/2 tsp Sugar; 1 Cup Water; Fresh Herbs, cilantro or parsley, for serving; 1/2 tsp Black Pepper; 2 tsp Fennel Seeds; 2 tsp Cumin Seeds; 1/2 tsp Turmeric; 1/2 tsp Paprika, sweet, not smoked; 2 inch Cinnamon, stick

S. African

Bowl

Dutch oven

In a food processor jar, add garlic cloves, chili (serrano), rough chopped ginger, chutney, half of lemon juice, black pepper, fennel seeds, and cumin seeds, and 1/4 tsp salt. Process to make a coarse paste. Scrape it to a bowl, add chicken thighs. Coat chicken in the marinade. Set aside.

While chicken marinates, very fine chopped onion (for better results grate or coarse process in food processor). Heat half the oil in a Dutch oven or heavy bottom deep sauce pan. When oil is hot, add chopped onion, sprinkle 1/4 tsp of the salt and all sugar on the onions and cook until onions are slightly caramelized (8-10 minutes)

Add remaining oil followed by remaining spices i.e. turmeric, paprika, cinnamon, in the cooking onions. Top with chicken thighs along with marinade. Cook on medium heat until chicken is no longer pink. (3-4 minutes). Turn frequently, don't let masala (onion-marinade mix) burn.

Add potatoes and water. Stir to mix everything. Bring to boil on high heat. Lower the heat to medium, cover and then simmer for 20 minutes or until chicken is cooked through and curry has thickened.

Stir the curry. Taste and adjust salt and lemon juice. Add fresh chopped herbs. Scoop hot curry over rice. Enjoy!

Cape Malay Chicken Curry

Utensils needed:

Overview

Category

Cuisine

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