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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.
Cape Chicken Curry

Cape Chicken Curry

PREP 30 minutes
TOTAL 2 hours
favorite
print
like
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.

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