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Cape Malay Chicken Curry Recipe
Cape Malay Chicken curry is a Malaysian dish with a bit of a South African touch. The dish is quite popular in Cape Town, where many Malaysians reside.
The original dish contains coconut milk, which gives it a bright texture and delicious flavor. However, in this South African version, we have used tomatoes instead of coconut milk. So, it has a slight tanginess that complements the curry’s spices’ flavor but does not overpower them.
Spices are a vital ingredient in any curry dish, and thus you have to be careful with them. When procuring the spices, ensure you bring home high-quality and authentic ones. Pick the premium spices from a reliable provider, like Kitchenhutt, who ensures the quality and authenticity of the spices by procuring directly from the Indian farmers.
We follow strict quality standards when obtaining spices, grinding or processing and packaging them so that you receive the flavorsome condiments to season your savories. Dishes like Cape Malay Chicken Curry use various spices to create a finger-licking taste. Hence choosing the right spice is essential.
Now without any further adieu, let’s jump to the ingredient section of the page to know what ingredients you will need to make this delectable curry dish.
Ingredients
Spice Powder Preparation:
- 2 teaspoon garam masala
- 4 cardamom pods
- 1 teaspoon black peppercorns
- 2 teaspoon fennel seeds
- 1 teaspoon cinnamon powder
- 1 teaspoon turmeric powder
Other Ingredients:
- 1 kg chicken pieces – drumsticks, thighs, or breast
- 1 tablespoon oil
- 1 cup tomato puree
- 250 g white onion
- 3 garlic cloves
- 60 g fresh ginger
- ½ lemon juice
- ½ brown sugar
Instructions
- Put the whole spices in a mortar and pestle or spice grinder and blend them to a fine powder.
- Finely chop onion, ginger, and garlic.
- Heat up oil in the pan.
- Sauté onion and ginger in medium heat until they soften.
- Add spice powder and cook everything together on medium heat until they leave an aroma.
- Add tomato puree and bring the sauce to a slight boil.
- Put the chicken pieces and cover the lid.
- Bring the heat to lower and simmer for 20 minutes.
- Add lemon juice, garlic, and brown sugar and stir well to combine everything.
- Cover the lid but with a little opening so that steam can escape.
- Simmer the curry for around 15 minutes, and your dish will be ready.
- Serve it piping hot with Malaysian yellow rice, and delight your taste buds.
To buy the authentic spices used in this dish, visit our website and contact us today.
Order fresh bulk spices online from Kitchen Hutt Spices:
Other Blended Spice Powder:
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