Cape Malay-style braised chicken curry

1. 1

   To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken.

2. 2

   To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside.

3. 3

   To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened.

4. 4

   Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper.

5. 5

   Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice.

1 serving ≈ 463 g

Nutrition values are estimates. - means data is unavailable.