Last week I made an adaption of the Cape Malay chicken curry we’d made for the Nederburg MasterChef cook-off in Woodstock the week before.
It’s cold and rainy here in Cape Town today, so it’s the perfect weather for a good curry.
The great thing about a curry recipe is that you can pretty much play around with the flavours until you find what you like and what works for you. That’s what I did. I didn’t follow a recipe, I just went with what was in the cupboard, had fun, and hoped for the best. And it worked!
Here’s the chicken curry recipe I made, with turmeric rice and my famous – and new favourite – sweet orange butternut…
Pour yourself a glass of wine, put on the music and just have fun cooking!
Time needed: 1 – 1.5 hours total cooking and prep time
Serves: +/- 4
- 400 – 500g chicken breasts OR 6 – 8 chicken thighs
- 1 large onion finely chopped
- 2 t garlic chopped
- 1 t cinnamon
- 1 t turmeric
- 1 t cumin
- 1 t ground corriander
- 3 t mild masala
- 1 t curry powder
- 1/2 t chili flakes (* optional – if you like it slightly hotter)
- 1 medium jalapeno chili diced
- 3 large potatoes cut into chunks
- 2 medium tomatoes chopped or 1/2 tin of chopped tomatoes
- 600 ml chicken stock
- 5 ml olive oil
- salt and pepper to taste
- fresh parsley (optional to garnish)
- 1 orange (optional to garnish)
- 4 T chutney (optional)
- 1.5 cups of white rice
- 4.5 cups of water
- 1 T turmeric
Sweet orange butternut ingredients
- 1 medium butternut sliced with the skin on
- 1 large orange
- 1/2 t cinnamon (optional)
- 2 – 3 T margarine
- 3 – 4 T brown sugar
- 3 – 4 T water
- In a medium to large pot, lightly fry the garlic and chopped onion in the olive oil until onions are slightly soft. Add in the rest of the spices, the diced chili and a few teaspoons of water to make a paste.
- Stir for about a minute and then add in the chicken. If you’re using breasts, chop them into chunks. If you’re using thighs, chop off the end of each bone or add in as is.
- Immediately following, add the chopped or canned tomatoes and potatoes.
- Pour in the chicken stock and season with salt and pepper.
- Let the curry cook on medium – high for about 45 minutes to an hour. If you’re using a slow cooker, cook on high for about 4 – 5 hours until chicken and potatoes are cooked through.
- While the curry is cooking, make the rice by boiling the water in another pot and adding in the rice and turmeric powder. Stir and leave covered for about 30 minutes until cooked through.
- To make the sweet butternut, start by adding a tablespoon of margarine to a third pot or a pan. Stir in a tablespoon of brown sugar and add a layer of butternut slices on top.
- Cook for a few minutes on low heat and gradually alternate adding the margarine, sugar and water until a syrup forms. Add the cinnamon. This should take around 20 minutes.
- Grate the orange and add the zest to the syrup. Cut the orange in half and squeeze all the juice into the mixture as well.
- Prick the butternut to see if it’s ready. When it’s soft in the middle and the syrup is slightly thick, it’s ready.
- Drain the now yellow rice once it’s cooked and press into ramekins or cups and tip upside down onto large plates.
- Spoon the chicken curry mixture on top or around the rice. Add the sweet butternut on the side and generously drizzle the syrup on top.
- Garnish with fresh parsley and sliced oranges if you like.
- Season with salt and pepper and chutney, and enjoy!
Health and happiness….