SOUTH AFRICAN CAPE MALAY CURRY

Serves: 2

Cooking time: 40 minutes, 25 minutes without potatoes

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

This Cape Malay Curry recipe uses the Great Northern Spice Co Cape Malay Curry Blend.

CAPE MALAY CURRY BLEND

£4.50

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INGREDIENTS

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

• 300g boneless, skinless chicken thighs, diced

• 1 tablespoon olive oil

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

• 2 teaspoons finely grated ginger

• 1 large brown onion, finely diced

• 200g potatoes, cut into chunks

• 400g tin of chopped tomatoes

• 250ml chicken stock

VEGETARIAN & VEGAN OPTIONS

• Courgette, cut in to large cubes

• Half a tan of chickpeas, drained and washes

• 250ml 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 stock.

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

5. Pop the potatoes in 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 rice, your choice of sides and enjoy.
   

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