Ingredients
Curry Paste
- 2 garlic cloves minced
- 1 thumb-sized piece of ginger minced
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamon
- 1/2 tsp ground cloves
- 1/2 tsp fennel seeds
- 1/2 tsp chili powder (adjust to your spice preference)
- 2 tbsp vegetable oil
- 2 tbsp white vinegar
- 1 tbsp brown sugar
- 2 tbsp tomato paste
Curry
- 500 g boneless chicken
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 2 tomatoes chopped
- 400 ml coconut milk
- 2 potatoes peeled and diced
- 2 carrots peeled and diced
- 1 cup frozen peas
- salt and pepper to taste
- fresh coriander leaves for garnish (optional)
Instructions
Make the Cape Malay Curry Paste:
- In a small bowl, combine all the dry spices (coriander, cumin, turmeric, cinnamon, cardamom, cloves, and fennel seeds).
- In a separate large bowl, mix together the minced garlic, ginger, vegetable oil, white vinegar, brown sugar, and tomato paste.
- Gradually add the dry spice mixture to the wet mixture, stirring continuously until it forms a smooth paste. Set aside.
Cook the Cape Malay Curry:
- Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the Cape Malay curry paste to the pot and cook for an additional 2-3 minutes, stirring constantly to prevent burning.
- Add the chopped tomatoes and cook for another 5 minutes until they start to break down.
- Add the diced chicken, lamb, or vegetables to the pot, stirring to coat them with the curry paste.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the meat is cooked through (if using meat) or the vegetables are tender.
- Add the diced potatoes and carrots to the pot. Simmer for an additional 10-15 minutes until they are soft and cooked through.
- Stir in the frozen peas and cook for another 5 minutes until they are heated through.
- Season the Cape Malay curry with salt and pepper to taste.
Serve:
- Serve the Cape Malay curry hot, garnished with fresh coriander leaves if desired.
- It's traditionally served with rice, bread, or roti.Enjoy your homemade Cape Malay curry!
Nutrition Facts
Cape Malay curry
Amount per Serving
Calories
773
% Daily Value*
Fat
56
g
86
%
Saturated Fat
26
g
163
%
Trans Fat
0.2
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
13
g
Cholesterol
123
mg
41
%
Sodium
216
mg
9
%
Potassium
1473
mg
42
%
Carbohydrates
43
g
14
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
29
g
58
%
Vitamin A
6221
IU
124
%
Vitamin C
53
mg
64
%
Calcium
125
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.