Cape Malay Chicken Curry
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 55mins
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- Serves
- 4
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- Calories
- 827
Spicy and fragrant, this curry will have you reaching for a second serving. South African in origin, it is spicy and traditional. Serve garnished with coriander leaves accompanied with rice or flat bread or both. I love Turmeric yoghurt with this too
Inspired by: https://tenina.com/recipes/cape-malay-chicken-curryrecipe updated Jan 12, 2022
Ingredients
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- Ginger
- 30 g
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- Carrot
- 270 g
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- Sweet potato
- 1
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- Chicken thigh
- 1 kg
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- Cilantro
- 1 handful
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- Coriander seeds
- 3 tablespoons
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- Cumin seeds
- 2 tablespoons
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- Fenugreek
- 1 tablespoon
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- Black peppercorns
- 2 tablespoons
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- Ground ginger
- 1 tablespoon
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- Ground cardamom
- 1 tablespoon
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- Ground turmeric
- 3 tablespoons
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- Curry leaves
- 6
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- Dried chilies
- 3
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- Pink himalayan salt flakes
- 2 pinches
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- Cloves
- 4
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- Black mustard seeds
- 1 tablespoon
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- Garlic clove
- 3
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- Red onion
- ½
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- Extra virgin olive oil
- 2 teaspoons
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- Curry powder
- 3 tablespoons
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- Canned diced tomatoes
- 400 g
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- Chicken stock
- 1 tablespoon
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- Coconut sugar
- 3 tablespoons
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- Lemon juice
- 80 g
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- Pink himalayan salt flakes
- as needed
Tools
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Stove
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TM5
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Jar
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Frying pan
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Tm5 bowl
Step preview
- For the curry powder; place coriander seeds, cumin seeds, fenugreek, peppercorns, ground ginger, ground cardamon, ground turmeric, curry leaves, dried chillies, salt flakes, cloves and black mustard seeds into dry fry pan
- Cook on medium high heat until just smoking, this will prevent any bitterness from the unroasted mustard seeds!
- Let cool slightly
- Move to TM5 bowl and blitz with MC in place 2 min, speed 8
- Place into airtight jar until use…but use quickly as flavours will not stay as fragrant after about 4-6 weeks
- Place 3-4 tablespoons prepared curry powder, garlic, onion, ginger and EVOO into Thermomix bowl
- Chop with MC in place 6 sec, speed 6
- Scrape down sides of TM5 bowl
- Sauté for 5 min, Varoma, speed 1
- Add tomatoes, chicken stock powder, carrots, sweet potato, sugar and curry leaves to thermomix bowl
- Cook for 15 min, 100°C, reverse speed 1
- Add chicken to thermomix bowl
- Cook for 7 min, 100°C, reverse speed 1
- Add lemon juice
- Stir for 3 sec, reverse speed 1
- Allow to rest for about 10 minutes either in thermomix bowl or insulated serving bowl
- Serve garnished with coriander leaves accompanied with rice or flat bread or both