Cape Malay Chicken Curry (Mild Fragrant Curry with Rice)
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Ingredients
- 800 g bone-in chicken thighs
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 2 tsp medium curry powder
- 0.5 tsp ground cinnamon
- 40 g dried apricots
- 300 g ripe plum tomatoes
- 300 g basmati rice
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 752 kcal
- Protein
- 40.9 g
- Carbohydrate
- 73.5 g
- of which sugars
- 11.9 g
- Fat
- 32 g
- of which saturates
- 7.7 g
- Fibre
- 4.6 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic, ginger, curry powder and cinnamon and cook for 2 minutes.
- 4
Add the chopped tomatoes and chopped dried apricots and cook for 5 minutes.
- 5
Add the chicken and 200ml water, cover and simmer for 30 minutes, turning once, until cooked through with no pink remaining.
- 6
Serve with the rice.
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