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Cape Malay-style braised chicken curry

Cape Malay-style braised chicken curry

Prepare: less than 30 mins
Cook: over 2 hours
Serve: Serves 4
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly

A curry from South Africa that combines sweet and savoury flavours. Perfect for a cosy evening.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the chicken

1 whole chicken on the bone, skin on, separated into 6–8 pieces
1 onion, chopped
2 carrots, peeled and chopped
3 celery sticks, chopped
1 head garlic, cut in half
2 tbsp coriander seeds
1 tbsp cumin seeds
1 cinnamon stick
3 cardamom pods, crushed
4 whole cloves
1–2 tsp sea salt
1 tbsp black peppercorns

For the vinegar mixture

2 tbsp white wine vinegar
2 tbsp soft light brown sugar
100g/3½oz apricot jam

For the curry

2 tbsp vegetable oil
1 onion, diced
4 garlic cloves, chopped
1 tsp chopped fresh root ginger
1 green pepper, seeds removed and diced
2 beef tomatoes, chopped
1 Maris Piper potato, peeled and diced
1 sweet potato, peeled and diced
1 tsp ground coriander
1 tsp ground cumin
2 tbsp curry powder
1 tsp ground turmeric
2 tsp ground fennel seeds
1 green chilli, spilt
150g/5½oz baby spinach
salt and freshly ground black pepper

To serve

2 tbsp chopped fresh coriander
freshly steamed basmati rice

Method

To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken.
To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside.
To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened.
Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper.
Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice.