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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

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Cape Chicken Curry

Cape Chicken Curry

  1. 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.
  2. Remove the browned chicken from the pan and set to one side.
  3. 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.
  4. 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.
  5. Pour in the coconut milk, passata, puree, stock, potatoes and the browned chicken.
  6. 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.
  7. Garnish with fresh coriander.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Cape Chicken Curry

Cape Chicken Curry

PREP 30 minutes
TOTAL 2 hours
favorite
print
rate
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
  1. 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.
  2. Remove the browned chicken from the pan and set to one side.
  3. 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.
  4. 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.
  5. Pour in the coconut milk, passata, puree, stock, potatoes and the browned chicken.
  6. 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.
  7. Garnish with fresh coriander.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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