Cape Chicken Curry
½ cup plain flour
1 chicken, jointed
olive oil
1 medium onion, chopped
1 heaped tspn freshly grated ginger
4 garlic cloves, crushed
2 cinnamon sticks
6 cardamon pods, smashed lightly
1-2 bay leaves
1 tspn turmeric
1 tspn garam masala
½ tspn cumin
½ tspn ground coriander
1 heaped tspn sambel oelek
2 cans peeled tomatoes, drained & chopped
150 ml chicken stock
freshly ground salt
1 heaped tbsp chopped coriander
1 chicken, jointed
olive oil
1 medium onion, chopped
1 heaped tspn freshly grated ginger
4 garlic cloves, crushed
2 cinnamon sticks
6 cardamon pods, smashed lightly
1-2 bay leaves
1 tspn turmeric
1 tspn garam masala
½ tspn cumin
½ tspn ground coriander
1 heaped tspn sambel oelek
2 cans peeled tomatoes, drained & chopped
150 ml chicken stock
freshly ground salt
1 heaped tbsp chopped coriander
Dust chicken with flour. Then heat a little oil in a non-stick pan and lightly brown. Remove and set aside. If needed, pour some oil off the pan and gently saute onion, ginger and garlic. Add cinnamon, cardamon, bay leaves, turmeric, garam masala, cumin, ground coriander and sambel. Cook for 1-2 mins, until toasted, stirring regularly. Then add tomatoes, stock and salt. Mix well and bring to the boil. Return chicken to pan, cover and gently simmer for about 30 mins, turning meat once or twice. Remove chicken, taste seasoning and stir fresh coriander into sauce.