Cape Malay-style braised chicken curry

Name: Cape Malay-style braised chicken curry
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 4 servings
Ingredients: 800.00 g Chicken leg; 300.00 g onions; 150.00 g carrots; 100.00 g celery stick; 4.00 cloves garlic clove; 2.00 tbsp Coriander seeds; 1.00 tbsp Caraway seeds; 1.00 piece cinnamon stick; 3.00 pieces Cardamom; 4.00 pieces Cloves; 1.00 tsp Sea salt; 1.00 tbsp black peppercorns; 2.00 tbsp White wine vinegar; 2.00 tbsp Brown sugar; 2.00 tbsp Apricot jam; 2.00 tbsp Vegetable oil; 1.00 tsp Ginger; 1.00 piece green chilli; 200.00 g tomatoes; 200.00 g potatoes; 200.00 g Sweet potato; 2.00 tbsp Curry powder; 1.00 tsp Turmeric; 2.00 tsp Fennel seeds; 100.00 g baby spinach; 2.00 tbsp Fresh coriander; 400.00 g Basmati rice (cooked); 1.00 piece Green Bell Pepper

A curry from South Africa that combines sweet and savoury flavours. Perfect for a cosy evening.

Prep20 min

Cook140 min

Servings4

Cal/serving685

#chicken#dinner

Ingredients

Servings

garlic clove4 cloves
Coriander seeds2 tbsp
Caraway seeds1 tbsp
cinnamon stick1 piece
Cardamom3 pieces
Cloves4 pieces
Sea salt1 tsp
black peppercorns1 tbsp
White wine vinegar2 tbsp
Brown sugar2 tbsp
Apricot jam2 tbsp
Vegetable oil2 tbsp
Ginger1 tsp
green chilli1 piece
Curry powder2 tbsp
Turmeric1 tsp
Fennel seeds2 tsp
Fresh coriander2 tbsp
Green Bell Pepper1 piece

Instructions

5 steps

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.
120 min
2
To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside.
5 min
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.
10 min
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.
20 min
5
Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice.
5 min

Nutrition

1 serving ≈ 463 g

Nutrition values are estimates. - means data is unavailable.

685

kcal

46.7g

Protein

60.1g

Carbs

28.2g

Fat

7.9g

Fiber

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Cape Malay-style braised chicken curry

Ingredients

Instructions

Nutrition

My notes and cooking history

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