South African

South African Cape Malay Chicken Curry

Author: Aislinn Tippett
1 x finely chopped brown onion
1 x finely chopped beef tomato
2 x Tablespoons of finely grated Ginger
2 x Tablespoons or 2 large cloves finely chopped of Garlic
500g of Chicken Thighs (cubed)
500g of Chicken Legs (skin removed)
3-4 large Potato's peeled and chopped 3-4cm pieces
1 x litre of Chicken stock
3 x Bay leaves
2 x Cinnamon sticks
3 Tablespoons of South African Curry Spice (from SA shop/supplier)
2 x Tablespoons of Mrs Balls South African Hot Chutney (found at supermarkets different spice levels)
1-2 cups of rice.
Finely chopped coriander to garnish
1 x packet of Paratha's found in the freezer section of the supermarket or make your own.

Raita:

3 x Tablespoons of Plan yoghurt
1 x teaspoon of finely chopped tomato
1 x teaspoon of finely chopped cucumber
1 x teaspoon of finely chopped coriander.
1 x Teaspoon of cumin powder.

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