Chicken Curry (Cape Chicken Curry)

Name: Chicken Curry (Cape Chicken Curry)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 large onions (about 200 g); 25 g fresh ginger; 4–5 Garlic cloves; 1 (approx. 300 g) Meat tomato; 1 green chili pepper; 1 ready-to-cook chicken (1.2-1.3 kg); 4-5 Tbsp Oil; 1 TEASPOON ground coriander, cumin, cinnamon and curry; 1 1/2 TSP. Turmeric; 5 TABLESPOONS Marsala; 7-10 Tbsp Salt; 250 g Basmati rice; 1 potty fresh cilantro; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 large onions (about 200 g)
25 g fresh ginger
4–5 Garlic cloves
1 (approx. 300 g) Meat tomato
1 green chili pepper
1 ready-to-cook chicken (1.2-1.3 kg)
4-5 Tbsp Oil
1 TEASPOON ground coriander, cumin, cinnamon and curry
1 1/2 TSP. Turmeric
5 TABLESPOONS Marsala
7-10 Tbsp Salt
250 g Basmati rice
1 potty fresh cilantro
7-10 Tbsp Pepper

Directions

1
Peel and slice the onions. Peel ginger and garlic and dice finely. Wash the tomato, dab dry and dice. Seed and chop the chilli pepper. Wash chicken thoroughly, dab dry and divide into about 10 portions.
2
Heat the oil in a frying pan. Fry the onions in it while turning. Add tomatoes, ginger, garlic, chilli and spices and braise for about 5 minutes. Stir in between. Add chicken pieces and Marsala and fold into the onion-spice mixture.
3
Sprinkle with salt, add 150-200 ml of water and braise covered for 40-50 minutes. In the meantime prepare basmati rice according to the instructions on the packet. Wash the coriander, shake dry and chop, except for something to garnish.
4
Season finished curry with salt and pepper. Put the rice on a deep plate and arrange the curry on top. Sprinkle with coriander and garnish. Serve with a leaf salad.