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One-Pot Cape Malay Curry

One-Pot Cape Malay Curry

Serves 4



Hands-on time: 10 minutes


Hands-off time: 30 minutes


 


INGREDIENTS

2 tbsp oil


1 large onion, sliced


3 cardamom pods


2 cinnamon sticks


8 chicken thighs and drumsticks


1 large tomato, skinned and chopped


1 tbsp ground cumin


2 tsp ground coriander


2 tsp Hinds Chicken Spice


1 tsp Hinds Turmeric


1 tsp Hinds Crushed Chillies


1 tbsp Packo Masala Mild & Spicy Curry Powder


1 tbsp garlic and ginger paste


4 large potatoes, peeled and quartered


Salt and pepper, to season


 


Serving suggestion:

Chopped fresh coriander


Yellow rice with raisins


METHOD


Heat the oil in a large pot over medium heat. Add the onions, cardamom pods and cinnamon sticks and fry for 5 minutes until the onions are tender.

 


Add the chicken thighs and drumsticks and fry for 5 minutes. Turn the chicken over and fry for another 5 minutes.

 


Add the chopped tomatoes, ground cumin, ground coriander, Hinds Chicken Spice, Hinds Turmeric, Hinds Crushed Chillies and Pakco Masala Mild & Spicy Curry Powder and cook for 1 minute


Add the garlic and ginger paste and potatoes. Add ¼ cup of water and cook for about 20-25 minutes until the potatoes are tender and the chicken is fully cooked. Season the curry with salt and pepper to taste.*Chef’s Tip: Add more water for a saucier curry.

 


Sprinkle freshly chopped coriander over the curry. Serve with yellow rice with raisins and ENJOY!

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