A gorgeous medium to spicy Cape Malay Curry recipe inspired by Cape Town in South Africa, with Asian influences. We can guarantee a great flavour, just not a view of Table Mountain.
SERVES: 2
PREP TIME: 10 minutes
COOKING TIME: 40 minutes, 25 minutes without potatoes
Cape Malay Chicken & Potato Curry Recipe
You will need...
Ingredients
2 and a half tablespoons of Great Northern Spice Cape Malay Curry Blend
300g boneless & skinless chicken thighs, diced
1 tablespoon rapeseed oil
1 garlic clove, finely grated (or) 1 teaspoon garlic paste
2 tsp finely grated ginger
1 large brown onion, finely diced
200g potatoes, cut into chunks
400g tin of chopped tomatoes
250ml chicken stock cube or pot (we use Knorr Stock Pots)
Healthy options...
Add 6 dried apricots (chopped) for natural sweetness.
Swap white potatoes for sweet potatoes.
How to cook
Heat the oil in a large pan on a medium-high heat.
Add the onions, garlic and ginger and fry for 5 minutes until sautéed, stirring occasionally.
Add our Cape Malay Curry Blend, stir briefly, then add the chopped tomatoes and chicken stock.
Reduce the heat to medium and add the chicken thighs, submerging under the sauce. Cook for 15 minutes, stirring occasionally.
Add the potatoes to a microwavable dish and steam for 5 minutes. Then, add to the curry pan, uncovered and cook for a further 15 minutes or until they are tender.
Serve with traditional yellow rice, your choice of sides and enjoy.
Take a photo and share with us on social by tagging @greatnorthernspice
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