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Cape Malay Chicken Curry By Zurie

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Ingredients

Adjust Servings:
1 onion, medium, finely chopped
4 tablespoons oil
1 1/2 teaspoons coriander seeds
2 teaspoons hot pepper flakes you can use fresh hot peppers to taste
2 teaspoons fennel, ground or 4 teaspoons whole fennel seeds
1 1/2 teaspoons ground cumin
2 tablespoons ginger, fresh, finely chopped
1 teaspoon turmeric
1/2 - 1 teaspoon black pepper, coarsely ground
15 cardamom pods whole pods

Nutritional information

401.9
Calories
269 g
Calories From Fat
29.9 g
Total Fat
6.4 g
Saturated Fat
77.6 mg
Cholesterol
1245.5 mg
Sodium
13.1 g
Carbs
2.9 g
Dietary Fiber
6.4 g
Sugars
21.1 g
Protein
273 g
Serving Size

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Cape Malay Chicken Curry By Zurie

Features:
    Cuisine:

    Burning curries of India?? Alrdy lost me ther. Looking to another chef.
    And you ought to research curries a bit more.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Cape Malay Chicken Curry by Zurie, This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis hot peppers. This recipe is my way of cooking a chicken curry, more or less: it took some discipline to measure and write down how much of each spice use! So obviously this is a dish you change to your taste. About salt: I like using a natural sea salt, like Maldon flakes or our own Khoisan sea salt. But if you use these natural salts you need more of it than when using processed table salts. Please adjust to taste. Do not expect the burning curries of India! If you can manage my spice mixture this is a most delicious dish, and the longer it stands, the better it gets, so is perfect for making a day ahead, chilling, and re-heating. But I know that across ponds these recipes are often “lost in translation”!!, Burning curries of India?? Alrdy lost me ther. Looking to another chef. And you ought to research curries a bit more., Fantasic Chicken! I dit halve the cardamon, but the cardamon from India I get here in Holland has a very strong taste.


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    Steps

    1
    Done

    Gather Your Spices Together, and Peel and Chop the Ginger. Put the 10 Spices -- from the Coriander Seeds Down to the Garam Masala -- in a Mortar and Pestle or Even in a Coffee Bean Grinder. Mash Them Together So the Cardamom Pods Burst and the Whole Thing Becomes a Mess of Spices.

    2
    Done

    Then Heat the Oil in a Pot, Add the Onion Over Fairly High Heat, and Stir Now and Then, For a Few Minutes. Add the Spices You Mashed or Grinded, and Stir. You Might Need to Add More Oil: Spices Slurp Up Oil as They Fry. Don't Worry, You Will Be Able to Skim It Off Again Later.

    3
    Done

    Stir and Fry Spices and Onion For About 2 Minutes. Add the Can of Chopped Tomatoes and Stir. the Heat Should Be High Enough So Everything Bubbles Together.

    4
    Done

    Add the Chicken Pieces, and Stir to Coat Well, Keeping Heat High Until Everything Is Bubbling Away.

    5
    Done

    Turn Heat Way Down Until It Just Simmers, Put on a Lid, and Cook For About 20 Minutes.

    6
    Done

    Sprinkle Over the Garlic, Sugar, Lemon Juice and Salt.

    7
    Done

    Simmer With Lid at a Small Angle, For About 15 Minutes More.

    8
    Done

    Stir Through, Taste the Sauce, and Adjust Seasoning to Taste.

    9
    Done

    Please Note That It Is Easy, Near the End of Cooking, to Skim Off Extra Oil/Fat With a Spoon, as It Collects in Corners of the Pot. on My Photos You Can See There Isn't Much Oil or Fat on the Dish.

    10
    Done

    Serve This With Rice. Tonight I Served This With Green Vegetables and What You Might Call "grits and Beans".

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    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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