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Cape Malay Chicken Curry

3
(1)
  • 6 Serves
  • 20 minutes
  • 1 hours

For those who like curries on the milder side, try this light, gently spiced South African curry.

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Ingredients

6 Serves*
8 chicken thighs, bone in
800 ml chicken stock
1 tbsp garam masala
1 cinnamon stick
1/2 tbsp cumin
1 tbsp curry powder
1 tsp chilli powder (optional)
2 small onions, chopped
2 tsp ginger, grated
2 tsp garlic, crushed
400 g canned tomatoes
4 potatoes, peeled and diced
1 swede, largely diced
1/4 cauliflower
 extra virgin olive oil, for cooking
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a heavy based pan over high heat, seal chicken pieces with olive oil in batches. When brown, transfer to a plate and set aside.
  2. Put the pan back on the heat, drizzle a little bit more olive oil and add the garam masala, cinnamon, cumin, curry and chilli powder. Cook spices until fragrant, being careful not to burn them.
  3. Add the onions, garlic and ginger. Cook until softened, then add the tomatoes, potatoes, swede, cauliflower, chicken and chicken stock. Let it simmer for 30-40 minutes. Season to taste.
  4. Add the onions, garlic and ginger. Cook until softened, then add the tomatoes, potatoes, swede, cauliflower, chicken and chicken stock. Let it simmer for 30-40 minutes. Season to taste.

More about this recipe

Nutrition per serving
Calories 703.26kcal (based off of 5 servings)/2942.43kj
Total Fat 37.59g
Carbs 47.72g
Sugars 11.51g
Protein 44.15g
Sodium 569.6mg
Fibre 8.48g

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