Ingredients for Cape Chicken Curry
- 1 large onion, chopped
- Vegetable Oil
- Cardamom Pods
- Cassia
- 1 (14.5 ounce) can diced tomatoes, undrained
- Roasting Chicken
- Garlic Cloves
- Fresh Gingerroot
- Green Chili Pepper
- Ground Cumin
- Ground Coriander
- Masala
- 1 teaspoon turmeric powder
- Curry Leaf
- Fresh Coriander Leaves
- Salt to taste
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How to Make Cape Chicken Curry
- Heat oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger; sauté until softened, about 5 minutes.
- Add curry powder, turmeric, cumin, coriander, and chili powder; cook for 1 minute, stirring constantly, until fragrant.
- Stir in chicken and brown on all sides.
- Add potatoes, carrots, and tomatoes. Pour in coconut milk and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until chicken is cooked through and vegetables are tender.
- Stir in the raisins and apricots. Simmer for another 5 minutes to allow the fruit to plump up and meld with the curry's flavors.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Serve hot with rice or roti.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
13g
Fat
37g
Carbs
2g
