This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis.
- 1 medium onions, finely chopped
- 4-5 tablespoons oil
- 11/2 tsp ground turmeric
- 11/2 tsp ground cumin
- 11/2 tsp ground coriander
- 11/2 tsp chili powder
- 2 tsp ground fennel
- 1 tsp black pepper, coarsely ground
- 15 whole cardamom pods, lightly pound to break the skin & using the seeds
- 1 tbsp garam masala
- 3/4 tsp ground cinnamon
- 11/2 tbsp minced peeled fresh ginger
- 1 clove garlic, minced
- 1 can 400g chopped tomatoe
- 2 tsp brown sugar
- 1 tbsp lemon juice
- 2-3 tsp salt
- 600g-700g chicken pieces
Gather all the spices together.
Heat oil in a pot, add the onion and ginger over fairly high heat. Stir now and then for a few minutes. Add the spices and stir. You might need to add a few tablespoon of water to avoid burning the spices. Continue stirring for about 2 minutes.
Add the can of chopped tomatoe and stir. The heat should be high enough so everything bubbles together. Add the chicken pieces and stir to coat well, keeping heat high until everything is bubbling away.
Turn the heat down until it just simmers, put on the lid and continue to simmer for about 20 minutes.
Sprinkle over the garlic, sugar, lemon juice and salt.
Simmer further with lid at small angel, for about 15 minutes more.
Stir through, taste the sauce and adjust seasoning to taste.
Serve with fragrant rice