- Pre heat a large pan then brown the thighs for 3-4 minutes until golden remove and set aside. I like to leave the chicken skin on but you can remove before this stage if you prefer.
- Remove the browned chicken from the pan and set to one side.
- In the same pan cook the onions, ginger, garlic, chilli, cinnamon and anise over a medium to low heat for 10 minutes until soft and golden in colour, take your time at this stage.
- Grind up any whole spices in a pestle and mortar then add these along with the ground spices to the onions and cook for 1-2 minutes.
- Pour in the coconut milk, passata, puree, stock, potatoes and the browned chicken.
- Bring up to a simmer then cover and cook for 1 hour. Remove the lid and cook uncovered until thickened and potatoes are cooked through. This might take 20-30 minutes.
- Garnish with fresh coriander.
favorite
print
share
PREP
30 minutes
TOTAL
2 hours
Serves
US | METRIC
INGREDIENTS
For the curry
-
8 bone in chicken thighs
-
2 large white onions, sliced
-
1 thumb sized piece of ginger, grated
-
5 cloves garlic, crushed
-
1 red chilli, deseeded and diced
-
1 cinnamon stick
-
1 star anise
For the Spice mix
-
4 cloves
-
3 cardamom pods
-
1 tbsp fennel seeds
-
1 tsp nigella seeds
-
1 tsp mustard seeds
-
1 tsp turmeric
-
1¼ tbsps garam masala
For the sauce
-
500 ml passata
-
1¼ tbsps tomato puree
-
400 g tin coconut milk
-
200 ml chicken stock
-
500 g Maris Piper potatoes, peeled and quartered
-
1 small bunch of coriander to serve
Click here to pre-order my new book
Cape Chicken Curry
Cape Chicken Curry
PREP
30 minutes
TOTAL
2 hours
favorite
print
share
Serves
US | METRIC
INGREDIENTS
For the curry
-
8 bone in chicken thighs
-
2 large white onions, sliced
-
1 thumb sized piece of ginger, grated
-
5 cloves garlic, crushed
-
1 red chilli, deseeded and diced
-
1 cinnamon stick
-
1 star anise
For the Spice mix
-
4 cloves
-
3 cardamom pods
-
1 tbsp fennel seeds
-
1 tsp nigella seeds
-
1 tsp mustard seeds
-
1 tsp turmeric
-
1¼ tbsps garam masala
For the sauce
-
500 ml passata
-
1¼ tbsps tomato puree
-
400 g tin coconut milk
-
200 ml chicken stock
-
500 g Maris Piper potatoes, peeled and quartered
-
1 small bunch of coriander to serve
- Pre heat a large pan then brown the thighs for 3-4 minutes until golden remove and set aside. I like to leave the chicken skin on but you can remove before this stage if you prefer.
- Remove the browned chicken from the pan and set to one side.
- In the same pan cook the onions, ginger, garlic, chilli, cinnamon and anise over a medium to low heat for 10 minutes until soft and golden in colour, take your time at this stage.
- Grind up any whole spices in a pestle and mortar then add these along with the ground spices to the onions and cook for 1-2 minutes.
- Pour in the coconut milk, passata, puree, stock, potatoes and the browned chicken.
- Bring up to a simmer then cover and cook for 1 hour. Remove the lid and cook uncovered until thickened and potatoes are cooked through. This might take 20-30 minutes.
- Garnish with fresh coriander.
Click here if you'd like to buy my latest cookbook.