Ingredients
-
1
-
2
-
3
-
2
-
1
-
1
-
5
-
3/4
-
1
-
1
-
1
-
1
-
1/2
-
1
-
4
Directions
Cape Chicken Curry, Posting this as Chef Zee(thank you Chef Zee) gave it to me for ZWT – Africa, this satisfies the South Africa Challenge This is Cass Abrahams’ recipe- she is a Malay Cookery writer , this is delicious although I did a few amount adjustments, it wasn’t spicy enough for our taste so I added in some cayenne pepper, I omitted the cardamom pods and used ground nutmeg, great combo of flavors, this was made for KK’s tag game, thank you for a great recipe Char!, This was wonderful I replaced the tomato with a tin of diced tomatoes, as we like more sauce with our curry This is the only change I made & it’s just great Am having leftovers for lunch today & the flavours are fabulous Thanks for sharing this recipe
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Steps
|
1
Done
|
In a Large Saucepan Fry the Onion With Cardamom Pods Cand Cassia (nutmeg) Until Soft. Add Tomato and Simmer For 5 Minutes. Add Chicken and Simmer For 10 Minutes. Pound Garlic, Ginger and Chili Together(in a Mortar and Pestle) to Form a Paste. Add Chicken Together With Cumin, Coriander, Masala and Turmeric. Simmer Over Low Heat For 15 Minutes. Add Curry(or Lemon/Lime Leaves) and Simmer a Further 5 to 10 Minutes. Garnish With Coriander Leaves(parsley) and Serve Over Cooked Rice. |
|
2
Done
|
Per Chef Zee - the Liquid Seems Sparse. No Reason Why You Can't Add More Tomato, and Then Also Add a Good Pinch of Sugar Against Possible Acidity from the Tomato. |
|
3
Done
|
Good Luck and Enjoy! |
