South Afrika’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.