This delicately spiced South African Cape Malay Chicken Curry will simply warm your soul. It's easy, fast-cooking, and seriously crave-worthy. This rendition adapted from Tusker House Restaurant at Disney's Animal Kingdom will quickly win over any curry-lover's heart.
2poundsskinless, boneless chicken thighs, breasts, or tenderscut into 1 to 2-inch pieces
Kosher salt and freshly ground black pepper
1tablespoonvegetable oil
2large onions,diced
1 to 2green chilies (such as jalapeños),seeded and finely sliced
1tablespooncrushed or finely minced garlic
1tablespooncrushed or finely minced fresh ginger
1 ½teaspoonsground coriander
1 ½teaspoonsground cumin
1teaspoonground turmeric
1teaspoonground cardamom
½teaspoonground cinnamon
½teaspoonground black pepper
1 ¾cups(425 grams) canned crushed or ground peeled tomatoes
1teaspooncanned tomato paste
1cupchicken broth or stock
Fresh cilantro leavesfor garnish
Instructions
Season chicken with salt and pepper.
Heat oil in a large pan over medium-high heat. Add chicken (in batches if necessary) and sear until lightly browned all over. Remove from the pan and set aside.
Reduce the heat to medium and add onions, cooking until lightly brown and tender, about 5 to 7 minutes.
Add chilies, garlic, and ginger and cook 1 to 2 minutes until fragrant. Then add spices, tossing to coat, and cook for another 30 seconds.
Stir in crushed tomatoes, tomato paste, chicken stock, and season with salt. Return chicken to the pan, stirring to coat.
Cover and simmer for 15 to 20 minutes, or until chicken is cooked through (white meat will take less time than dark meat). Stir occasionally to avoid burning.
Taste and adjust seasonings. To serve, garnish with cilantro and serve with basmati rice or couscous.
Notes
To allow the flavors will develop even more, make this a day in advance and reheat to serve. I prefer reheating it over medium-low heat on the stovetop, stirring regularly. If the sauce is too thick when reheating, you may add a little water or chicken broth to get it to your preferred consistency.
This curry is relatively mild. I use 1 seeded jalapeño although you could use more. You can also add crushed chili flakes or chile powder such as cayenne pepper powder if you'd like to make it spicier.