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Cape Malay Curry

Chicken Cape Malay Curry in a bowl with naan bread

A gorgeous medium to spicy Cape Malay Curry recipe inspired by Cape Town in South Africa, with Asian influences. We can guarantee a great flavour, just not a view of Table Mountain.


SERVES: 2

PREP TIME: 10 minutes

COOKING TIME: 40 minutes, 25 minutes without potatoes

 

Cape Malay Chicken & Potato Curry Recipe*

*Adaptable recipe for Vegetarian & Vegan diets


You will need...


Ingredients

  • 2 and a half tablespoons of Great Northern Spice Cape Malay Curry Blend

  • 300g boneless & skinless chicken thighs, diced

  • 1 tablespoon rapeseed oil

  • 1 garlic clove, finely grated (or) 1 teaspoon garlic paste

  • 2 tsp finely grated ginger

  • 1 large brown onion, finely diced

  • 200g potatoes, cut into chunks

  • 400g tin of chopped tomatoes

  • 250ml chicken stock cube or pot


Veggie / Vegan options...

  • Swap chicken for butternut squash or chickpeas

  • Add green beans, peas, mushrooms, red and green peppers

  • Handful of spinach leaves, de-stalked

  • Use vegetable stock


How to cook

  1. Heat the oil in a large pan on a medium-high heat.

  2. Add the onions, garlic and ginger and fry for 5 minutes until sautéed, stirring occasionally.

  3. Add our Cape Malay Curry Blend, stir briefly, then add the chopped tomatoes and chicken stock.

  4. Reduce the heat to medium and add the chicken thighs, submerging under the sauce. Cook for 15 minutes, stirring occasionally.

  5. Add the potatoes to a microwavable dish and steam for 5 minutes. Then, add to the curry pan, uncovered and cook for a further 15 minutes or until they are tender.

  6. Serve with traditional yellow rice, your choice of sides and enjoy.

  7. Take a photo and share with us on social by tagging @greatnorthernspice

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