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Chicken curry

Curried chicken with green pepper, tomato, garnished with cilantro

Chicken curry

This basic, versatile chicken curry is easy to make. It can be a regular weekday dinner, or be dressed up to feed a crowd when entertaining. Chicken curry can be eaten right away or refrigerated, giving time for the flavors to blend and mature.  It also freezes well.

Curries are generally served on rice. A little saffron added to white basmati is visually attractive with subtle undertones in flavor. The recipe for traditional yellow rice can be found in our book, page 105, or e-book. Add some sambals, pages 103 and 104, sliced banana and shredded unsweetened coconut, together with dried fruit chutney, page 188, and one has a feast!

Print
Chicken curry

Prep time:  20 mins

Cook time:  1 hour 15 mins

Total time:  1 hour 35 mins

Serves: 4

Ingredients
  • 3 tablespoons oil
  • 1½ pounds skinless, deboned chicken thighs
  • 1 large onion, coarsely chopped
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon salt
  • 2 tablespoons vinegar
  • 2 tablespoons apricot jam
  • 1 14.5-ounce can diced tomatoes
  • ¼ teaspoon sugar
  • 1 large green Bell pepper, seeded and coarsely diced
Instructions
  1. Heat the oil in a heavy-based pan and brown the chicken.
  2. Add the onion and cook over medium heat for about a minute.
  3. Combine the spices and salt and add to the pan. Mix until aromatic.
  4. Stir in the vinegar and jam, mix to blend and then coat the chicken pieces on both sides.
  5. Mix in the tomato, sugar and green pepper.
  6. Mix and simmer over low heat for a little over an hour until the chicken pieces are tender.
  7. Adjust the flavoring before serving on rice or as Bunny chow (page 36 in our book) - in halved, hollowed out loaves of bread.
Notes
This curry dish is relatively mild. The intensity of the dish can be increased by using a hot curry powder or by adding more cayenne pepper.

Garnish with chopped cilantro leaves.
3.5.3226

 

Browned chicken with onion, spices, vinegar and jam added to pan.
Chicken with tomato and green pepper added.
Curried chicken dish ready to garnish and eat!

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Cape Point Press

Food and flavors of Africa

Published books: "South African Cooking in the USA" and "Essential South African Cooking in the USA: 25 Traditional Recipes".

About Us

The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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