Festive

Cape Malay Chicken Curry

45mins
4Servings

THIS CURRY WILL TASTE EVEN MORE DELICIOUS THE NEXT DAY, SO MAKE IT FOR THE FAMILY A
DAY IN ADVANCE!

ingredients

  • 15 ml (1 Tbsp) finely chopped fresh ginger
  • 15 cardamom pods, optional
  • 5 ml (1 tsp) coriander seeds
  • 5 ml (1 tsp) fennel seeds
  • 8 ml (1½ tsp) ground cumin
  • 5 ml (1 tsp) garam masala
  • 1 ml (pinch) ground turmeric
  • 45 ml (3 Tbsp) cooking oil
  • 1 medium onion, finely chopped
  • 1 can (410 g) chopped tomatoes
  • 60 ml (¼ cup) Spur Durky Sauce
  • 60 ml (¼ cup) Spur Peri Peri Sauce
  • 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
  • 20 ml (4 tsp) brown sugar
  • 2 ml (¼ tsp) Spur Classic Biltong Spice
  • 800 g mixed chicken pieces
  • Fresh coriander, to garnish
  • Basmati rice, to serve
  • Salt to taste

Method

  1. Combine ginger, cardamom, coriander and fennel in a pestle and mortar. Grind or mash together. Add cumin, garam masala and turmeric and mix well.
  2. Heat oil in a large, heavy-based saucepan. Add onion and sauté until soft. Add ground spices and more oil if necessary. Fry for about 2 minutes.
  3. Add tomatoes, Spur Durky Sauce, Spur Peri-Peri Sauce, sugar, Spur Lemon & Peri Peri Spice and Spur Classic Biltong Spice. Simmer for about 5 minutes.
  4. Add chicken pieces and stir well. Reduce heat and simmer with lid on for about 20 minutes. Add the coriander and stir gently. Serve with basmati rice.