Recipe: Cape Malay chicken curry

Serve with basmati rice and sambals.

Yield

This recipe serves 4 people.

Cape Malay chicken curry recipe ingredients

• 1 tbsp (15ml) olive oil
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 1 chilli, deseeded and finely chopped
• 2 tbsp (30ml) fresh ginger, finely chopped
• 2 tsp (10ml) coriander
• 2 tsp (10ml) cumin
• 1 tsp (5ml) turmeric
• 1 tbsp (15ml) garam masala
• 1 x 400g tin tomatoes
• ½ cup (125ml) chicken stock or water
• 600g chicken pieces
• ½ cup (125ml) coconut milk or plain yoghurt
• 2 tbsp (30ml) chutney
• salt and freshly ground black pepper
  squeeze of lemon juice
  10g fresh coriander, chopped
  

Cooking method

1. Heat oil in a pot and sauté onion, garlic, chilli and ginger for about 2 minutes. Add coriander, cumin, turmeric and garam masala and fry for further few minutes to release their flavours. Add tomatoes and stock and bring to a simmer.
2. Add chicken and cook, covered, for 20-30 minutes, or until cooked through. Stir in the coconut milk and chutney. Season with salt and pepper and a squeeze of lemon juice.
3. Serve curry with basmati rice and sambals. Garnish with freshly chopped coriander.

Wine pairing

This dish will work well with a white wine that has some residual sugar, a more full bodied Chenin Blanc an ideal match. Dare we say it, an IPA from your favourite craft brewer will also do the job.