Cape Chicken Curry

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 large onion, sliced
• 2 tablespoons vegetable oil
• 3 cardamom pods
• 2 sticks cassia (you can use 1/2 tsp nutmeg instead)
• 1 large tomato, ripe, chopped
• 1 large roasting chicken, cut up
• 5 garlic cloves (use less if you don't care for garlic)
• 3/4 inch fresh gingerroot
• 1 green chili pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon masala (if you can't find this use 2 tsp mild curry powder)
• 1/2 teaspoon turmeric
• 1 sprig curry leaf (if you can't find this leave it out or use lemon or lime leaves, bruised to let flavour through)
• 4 tablespoons fresh coriander leaves, chopped for garnish (you can use parsley instead)
• salt

Recipe

• 1 in a large saucepan fry the onion with cardamom pods cand cassia (nutmeg) until soft. add tomato and simmer for 5 minutes. add chicken and simmer for 10 minutes. pound garlic, ginger and chili together(in a mortar and pestle) to form a paste. add chicken together with cumin, coriander, masala and turmeric. simmer over low heat for 15 minutes. add curry(or lemon/lime leaves) and simmer a further 5 to 10 minutes. garnish with coriander leaves(parsley) and serve over cooked rice.
• 2 per chef zee - the liquid seems sparse. no reason why you can't add more tomato, and then also add a good pinch of sugar against possible acidity from the tomato.
• 3 good luck and enjoy!