Margarita's International Recipes
I love Indian food, but I have never been able to make a good curry - so, given my track record, and the fact that my first foray into Cape Malay cooking had not been particularly successful, I was a bit worried about making this recipe. Still, it got wonderful reviews and I had to prepare something for dinner. I'm glad I did. This is possibly the best curry I've made (though the standards are pretty low). It was fragrant and flavorful, though perhaps a bit too intense, and pretty tasty. Both my husband and I enjoyed it.
I followed the recipe pretty closely, though I used more chicken than it asked for. I was afraid there wouldn't be enough liquid to cook the whole dish, so I added some water. That proved to be a mistake, as I had to boil it off lately. I'd recommend you don't add any water, though keep an eye on the chicken to make sure it doesn't dry up.
- 1 1/2 tsp. coriander seeds
- 1 tsp. red pepper flakes
- 4 tsp. fennel seeds
- 1 1/2 tsp. ground cumin
- 2 Tbsp. gingerroot, finely chopped
- 1 tsp. turmeric
- 1/2 tsp. ground black pepper
- 15 cardamon pods (whole)
- 1/2 tsp. cinnamon
- 1 Tbsp. garam masala
- 1/4 cup oil
- 1 yellow onion, finely chopped
- 1 14oz can diced tomatoes
- 2 lbs chicken pieces
- 4 cloves garlic, finely chopped
- 2 tsp. brown sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. salt
Put all spices (coriander seeds to garam masala) in a coffee grinder or small blender and process together until well combined.
Heat the oil in a heavy pot over medium-high heat. Add the onions and saute until golden, stirring frequently. Add the spices and mix well. Add more oil if necessary. Stir fry for 2 minutes. Add the tomatoes and mix. Add the chicken pieces and stir to coat well.
Cover, turn down the heat and simmer for 20 minutes. Add the garlic, sugar, lemon juice and salt. Partially cover and cook for an additional 15 minutes.
Stir, taste and adjust seasonings as needed. Serve with rice.
Adapted from Zuri's recipe at Food.com
Cape Malay Recipes | Margarita's International Recipes | E-mail