Thursday, 31 May 2018

Authentic Cape Malay Banting Chicken Curry


8 pieces chicken

1 thumb ginger, finely chopped

5 cloves garlic, finely chopped

2 tsp jeera/cumin

2 tsp koljander/coriander ground

1 tbs tumeric

1 tsp chilli powder

3 pieces stick cinnamon

5 cardoman pods

5 cloves

500ml water

1 tin tomatoes OR 2 large tomatoes

2 large onions, sliced

2 tbs coconut oil

2 white sweet potatoes

2 tsp salt


In a pot, melt coconut oil, and add onion.

Allow to brown for about 10 minutes.

Add chicken and mix well, allowing to brown for 10 minutes.

Add spices, garlic and ginger along with 250ml water.

Allow to mix and simmer for a further 10 minutes, covered.

Add the tin of tomatoes and allow to simmer for 15 minutes, covered.

Peel and chop sweet potato into chunks.

Add to pot and add remaining water. Allow to cook for 15-20mins or until sweet potato cooked and sauce has thickened.

Enjoy with fresh coriander leaves (optional) and alongside spicy cauliflower rice.

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