Cape chicken curry
easy
90 mins
90 mins
Ingredients
- 3 chicken legs of approx. 180 g)
- 1 (approx. 450 g; with bone and skin) Chicken breast
- 2 Onions
- 5 Tomatoes
- 2 TABLESPOONS Oil
- 1/2 TEASPOON ground cinnamon and 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 ground cumin
- 2 TABLESPOONS Curry
- 1 TABLESPOON Garam Masala
- 1/2 potty Coriander
Directions
- 1
Wash the chicken parts and dab dry. Cut the legs in the joint, cut the chicken breast into 4 pieces. Peel and halve onions and cut into thin slices. Wash and roughly dice the tomatoes.
- 2
Heat the oil in a frying pan or a large casserole. Sauté the onions, cinnamon and cardamom lightly. Stir in the tomatoes. Simmer covered for about 5 minutes. Season chicken parts with salt and pepper, add.
- 3
Cover and simmer for another 10 minutes.
- 4
Peel garlic and ginger and chop very finely. Cut the chilli lengthwise, remove seeds, wash and chop finely. Add everything to the meat. Dust with cumin, curry and garam masala. Pour 200 ml water on it, bring to the boil.
- 5
Cover and stew for about 30 minutes. Stew the last 10 minutes open.
- 6
Wash the coriander, shake dry and pluck off the leaves. Fold into the curry. Season to taste with salt, pepper and curry. Serve with rice. Fruit chutney is often served as a side dish.
More Delicious Recipes
