The dish I suggest cooking is not Indian but definitely has the combinations of all the Indian flavors bleanded together in a different style. This curry is named as ‘Cape Malay’ for the reason being a good number of Malaysians residing in a town named Western Cape in South Africa and they originated this recipe!!
Every now and then I make my versions of chicken curry and this time I wanted to have something different. Something spicy, tangy and something that would make me feel different. In search for different cuisines, I happened to stumble upon this recipe, I immediately got hooked to it. Checked my pantry and I had all the required ingredients with me…so went ahead..
The aroma of this curry is just beyond words!!!
Servings – 3–4 persons
- 1 kg Chicken with bones
- 2 medium Onion finely chopped
- 2 tsp Ginger, finely chopped
- 1 can Tomato puree or crushed tomatoes
- 1 tbsp Coriander powder
- 1 tbsp Paprika powder ( or the Kashmiri Chilly powder will do )
- 1 tsp turmeric powder
- 1 1/2 tsp black pepper powder
- 1 tbsp Garam Masala
- 2 tsp garlic finely chopped
- 1 tbsp Lemon juice
- 2 tsp brown sugar
- 2 tbsp oil
- Salt to taste
- The Spice Mix
- 2 tsp fennel seeds
- 1 1/2 tsp Cumin Seeds
- 5–6 cardamom pods
- 1 stick cinnamon
- 3–4 dry red chilles
- Let’s start with the chicken. You need to clean it thouroughly and keep it aside.
- Then using a motor and pistil or a grinder, grind all the spice mix coarsely and let it stay till you need it for the chicken.
- Meanwhile, in a heavy bottom pan, heat some oil and saute the onions and ginger till soft. Onions should have light golden or transparent colour. To this, add in the coriander powder, turmeric powder, pepper powder, and the spice mix. Mix everything well.
- Once the powders are toasted, add in the tomato puree and bring it to boil.
- Now it’s time to add the chicken. Make sure you mix well and all the pieces are coated well. Cover with a lid and let it cook for up to twenty minutes.
- After this time has passed, add in chopped garlic, brown sugar and lemon juice and mix well. Add salt at this stage and mix well.
- Cover and let it cook for a quarter of an hour or till the meat is tender.
- Check for seasoning and turn off flame.
- Garnish with finely chopped coriander or parsley leaves (or any other greens you like) and serve along with hot rice.