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Cape Malay Chicken Curry

Cape Malay Chicken Curry

Cape Malay Chicken Curry

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If you like a spicy curry, this recipe is definitely for you. Many curry all-stars make an appearance in our key ingredient, South African Curry, like turmeric, European coriander, and black pepper. But what really makes this blend unique (and brings the heat!) is the healthy portion of Indian Cayenne.

With an easy protein like chicken breast and several pantry staples such as onions and canned tomatoes, this dish will be simple and quick to make at home.

Serve this flavorful and aromatic Cape Malay Chicken Curry with rice or bread for a delicious and comforting meal that brings the taste of South Africa to your table.
Yields
4.0 servings
Prep Time Cook Time Total Time
15 min 30 min 45 min
What You'll Need
  • Cutting board
  • Knife
  • Spatula
  • Large pot
Cape Malay Chicken Curry

Ingredients

  • 1-1/2 pounds chicken breast, cubed
  • 1 cup white onion, small diced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons South African Curry, ground
  • 2 teaspoons Pacific Flake Sea Salt (adjust to taste)
  • 1 teaspoon Indian Garam Masala, ground
  • 1.5 cups chicken stock
  • 1 (15 oz) can crushed tomatoes
  • 1 tablespoon tomato paste
Garnish:
  • Fresh cilantro leaves, chopped
  • Jalapeño slices (optional for extra heat)

Directions

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the cubed chicken breast and brown it on all sides until it's nicely seared, about 5 minutes. Remove the browned chicken from the pot and set it aside.

In the same pot, add a bit more oil if needed. Stir in the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.

Add the diced onions to the pot and continue to sauté until they become translucent, about 3-4 minutes.

Sprinkle the South African Curry, Pacific Flake Salt, and Indian Garam Masala over the sautéed onions. Cook for another minute or two to toast the spices, enhancing their flavor.

Stir in the tomato paste, ensuring it coats the onion and spice mixture evenly. Cook for an additional 2 minutes.

Pour in the can of crushed tomatoes and add the chicken stock. Return the browned chicken to the pot. Stir well to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the curry simmer for about 20-25 minutes or until the chicken is cooked through and tender.

Taste and adjust the seasoning with more Pacific Flake Sea Salt, if needed, to suit your preference.

Ladle the Cape Malay Chicken Curry into bowls over rice. Garnish with chopped cilantro. If you like some extra heat, finish with sliced jalapeños.

Cape Malay Chicken Curry

Cape Malay Chicken Curry

COOK TIME: 30.0
  • 1-1/2 pounds chicken breast, cubed
  • 1 cup white onion, small diced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons South African Curry, ground
  • 2 teaspoons Pacific Flake Sea Salt (adjust to taste)
  • 1 teaspoon Indian Garam Masala, ground
  • 1.5 cups chicken stock
  • 1 (15 oz) can crushed tomatoes
  • 1 tablespoon tomato paste
Garnish:
  • Fresh cilantro leaves, chopped
  • Jalapeño slices (optional for extra heat)

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the cubed chicken breast and brown it on all sides until it's nicely seared, about 5 minutes. Remove the browned chicken from the pot and set it aside.

In the same pot, add a bit more oil if needed. Stir in the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.

Add the diced onions to the pot and continue to sauté until they become translucent, about 3-4 minutes.

Sprinkle the South African Curry, Pacific Flake Salt, and Indian Garam Masala over the sautéed onions. Cook for another minute or two to toast the spices, enhancing their flavor.

Stir in the tomato paste, ensuring it coats the onion and spice mixture evenly. Cook for an additional 2 minutes.

Pour in the can of crushed tomatoes and add the chicken stock. Return the browned chicken to the pot. Stir well to combine all the ingredients.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the curry simmer for about 20-25 minutes or until the chicken is cooked through and tender.

Taste and adjust the seasoning with more Pacific Flake Sea Salt, if needed, to suit your preference.

Ladle the Cape Malay Chicken Curry into bowls over rice. Garnish with chopped cilantro. If you like some extra heat, finish with sliced jalapeños.

Cape Malay Chicken Curry

If you like a spicy curry, this recipe is definitely for you. Many curry all-stars make an appearance in our key ingredient, South African Curry, like turmeric, European coriander, and black pepper. But what really makes this blend unique (and brings the heat!) is the healthy portion of Indian Cayenne.

With an easy protein like chicken breast and several pantry staples such as onions and canned tomatoes, this dish will be simple and quick to make at home.

Serve this flavorful and aromatic Cape Malay Chicken Curry with rice or bread for a delicious and comforting meal that brings the taste of South Africa to your table.
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