Thursday, 6 January 2011

Cape Malay Chicken Curry

Cape Malay Chicken Curry

Makes 4-6 portions

2 medium or large onions chopped
4 cloves garlic chopped
I kg chicken portions
4 carrots chopped
400ml stock
2 tbs tomato puree
2 handfuls raisins
2 tbs Cape Malay spice mix from Spice Mountain

2 bay leaves
3-4 in ginger grated (I used ready prepared frozen ginger)
3 tbs cider vinegar
2 tbs apricot jam
2 tbs natural yoghurt

I used a large Le Creuset so the frying and oven cooking can be done in the same pot.

Fry the chopped onion and garlic in the oil for a few minutes.
Add the spices, bay leaves and chicken and brown for a few more minutes.
Add the stock, tomato puree, cider vinegar, ginger, raisins and carrots.
Put the lid on and cook at gas 5 for I 1/4 hours.
Before serving, mix in the apricot jam and yoghurt.
I served this with rice and broccoli.

I based my recipe on the one on the Spice Mountain website adjusting it to use what I had available.


Nadine said...

I'm a total curry addict - looks great....

Sixsisters said...

This sounds delicious ! I will have to try it.

Erika Price said...

Thanks for this great recipe - can't wait to try it out!

johnniebelinda said...

I am going to try this reciepe over the weeek end

davesp said...

Looks really good.

Colours and Textures said...

If you do try this recipe I hope you enjoy this curry.