Cape chicken curry

Name: Cape chicken curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Chicken breast (approx. 400 g); 3 Chicken legs (approx. 200 g each); 1 Vegetable Onion; 3 big tomatoes; 4 TABLESPOONS Oil; 1/2 TEASPOON ground cinnamon; 1/2 TEASPOON ground cardamom; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Garlic cloves; 1 piece(s) (approx. 50 g) Ginger; 1 green chili pepper; 1 TEASPOON Cumin; 2 TABLESPOONS Garam Masala spice mixture; 250 g Long grain rice; 1-2 TEASPOONS yellow curry paste; 7-10 Tbsp Coriander

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken breast (approx. 400 g)
3 Chicken legs (approx. 200 g each)
1 Vegetable Onion
3 big tomatoes
4 TABLESPOONS Oil
1/2 TEASPOON ground cinnamon
1/2 TEASPOON ground cardamom
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Garlic cloves
1 piece(s) (approx. 50 g) Ginger
1 green chili pepper
1 TEASPOON Cumin
2 TABLESPOONS Garam Masala spice mixture
250 g Long grain rice
1-2 TEASPOONS yellow curry paste
7-10 Tbsp Coriander

Directions

1
Wash chicken parts. Halve legs, quarter breast. Peel and slice the onion. Wash, clean and chop the tomatoes. Heat oil in a roasting pan. Fry onion, cinnamon and cardamom.
2
Add the tomatoes and simmer for about 5 minutes. Season chicken parts with salt and pepper, add and simmer for another 10 minutes. Peel garlic and ginger. Wash the chilli, cut lengthwise and remove the seeds.
3
Dice garlic, ginger and chilli very finely and add to the meat. Season with cumin and Marsala. Simmer everything for about 30 minutes in a closed roaster. Prepare rice in boiling salted water according to package instructions.
4
Stir the curry paste into the chicken curry shortly before the end of the cooking time. Serve the chicken curry with the rice. Garnish with coriander.