Cape Malay Chicken Curry By Zurie Recipe

Name: Cape Malay Chicken Curry By Zurie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); 1/2 teaspoon cinnamon; 1 tablespoon garam masala (available from Indian shops, choose mild); 1 (14 ounce) can chopped tomatoes (400g); 1 1/2 lbs chicken pieces (best to cut up a medium chicken); 2 teaspoons garlic, finely chopped; 2 teaspoons brown sugar (I like sticky muscovado); 1 tablespoon lemon juice; 2 -3 teaspoons salt (or more, depending on type of salt)

Servings: persons

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)
1/2 teaspoon cinnamon
1 tablespoon garam masala (available from Indian shops, choose mild)
1 (14 ounce) can chopped tomatoes (400g)
1 1/2 lbs chicken pieces (best to cut up a medium chicken)
2 teaspoons garlic, finely chopped
2 teaspoons brown sugar (I like sticky muscovado)
1 tablespoon lemon juice
2 -3 teaspoons salt (or more, depending on type of salt)

1
["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.", "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.", "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.", "Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away.", "Turn heat way down until it just simmers, put on a lid, and cook for about 20 minutes.", "Sprinkle over the garlic, sugar, lemon juice and salt.", "Simmer with lid at a small angle, for about 15 minutes more.", "Stir through, taste the sauce, and adjust seasoning to taste.", "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.", "Serve this with rice. Tonight I served this with green vegetables and what you might call ""grits and beans""."]

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Cape Malay Chicken Curry By Zurie falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cape Malay Chicken Curry By Zurie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions