Cape Malay Chicken Curry

Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.

1. 1

   Cut the chicken into smaller pieces and place in a bowl to marinate.

2. 2

   Add the black pepper, fennel seeds and cumin seeds to the chicken.

3. 3

   Add the fresh lemon juice and olive oil.

4. 4

   Mix well and leave to marinate for at least 30 minutes.

5. 5

   Peel and slice the potatoes into bite sized pieces.

6. 6

   Mince the garlic and ginger finely.

7. 7

   Slice the green chillies and dice the onion.

8. 8

   Heat 2 tablespoons of olive oil over medium heat and fry the diced onion until translucent.

9. 9

   Add the minced garlic and ginger, the sliced green chillies and the paprika. Stir and cook for a minute until the raw smell disappears.

10. 10

    Add the marinated chicken with all its spices and cook over medium heat until it browns slightly on all sides.

11. 11

    Add the chopped potatoes and stir everything together.

12. 12

    Add enough water to cover the chicken and potatoes, about 1 to 1.5 cups depending on the consistency you want.

13. 13

    Add the cinnamon stick.

14. 14

    Bring to a boil, then reduce the heat to low and simmer for 20 to 25 minutes until the chicken is cooked through and the potatoes are tender.

15. 15

    Add the sugar, mango chutney and salt, and stir through.

16. 16

    Garnish with fresh coriander or parsley and serve with yellow rice or roti.

Notes de l’Africook

Notes personnelles de Deborah Olayiwola

Notes personnelles de Deborah Olayiwola

• Use whole spices rather than ground where the recipe calls for them. Whole fennel, cumin and cinnamon dropped into the pot is the Cape Malay method and it produces an aromatic curry rather than a thick one.
• Lift the cinnamon stick out before serving. Cape Malay cooks commonly remove whole spices at the end, which is part of the technique rather than a nicety.
• The mango chutney and sugar are not optional flourishes. That sweet note against the chilli is the signature of the style, and a Cape Malay curry without it reads as an ordinary curry.
• Add the water gradually to the consistency you want. Around a cup to a cup and a half gives a sauce that coats rather than a soup.
• Cape Malay yellow rice, coloured with turmeric and studded with raisins, is the standard accompaniment, with roti and a tomato, onion and cucumber sambal alongside.