ARTS ISSUE 04

SOUTH AFRICA’S CAPE MALAY CHICKEN CURRY WITH RICE

INGREDIENTS

CURRY

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

RICE

50g butter

350g basmati rice

50g raisins

1 tsp golden caster sugar

1 tsp ground turmeric

¼ tsp ground white pepper

1 cinnamon stick, snapped in half

8 cardamom pods, lightly crushed

INSTRUCTIONS

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.

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.

Serve curry with basmati rice and sambals.

Garnish with freshly chopped coriander.

About the author

Msingi Afrika Team

Msingi Afrika Team

Passionate about getting God's message concerning Afrika and the end times to the world, in order to heal, restore and rebirth Afrika to her true purpose and destiny in God.

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