Description
A mild fusion curry blend from South Africa that usually incorporates fruit in the end dish. The curry influence came from Asia and fruit influence comes from South Africa. A robust curry that goes with any red or white meat and seafood, however a word of caution when using with fish.
Cape Malay Chicken or Lamb Curry – serves 4
500g lamb, diced, or chicken thighs, trimmed and cut in half
2 onions, finely chopped
2 large or 3 medium potatoes, cubed
1 tin diced tomatoes or 4 fresh tomatoes, finely chopped, seeds removed
2 garlic cloves, or paste, crushed
2 tsp fresh ginger, or paste, grated
1.5 heaped Tbsp Cape Malay curry/spice blend
1 tsp brown or raw sugar
2 tsp fish stock
½ cup (125 ml) reduced salt chicken stock
¼ cup (125 ml) coconut milk
½ cup dried apricots, (or dried fruits of your choice) diced and soaked in warm water
1 Tbsp oil
- Combine meat and half the spice blend in a bowl and set aside.
- Sauté the onions & garlic in a medium saucepan until it start to brown, taking care not to burn.
- Add in the ginger and the remaining spice blend, continually stirring
- Add meat, tomato, sugar, fish sauce and stock, stir through meat and simmer for 30 minutes on medium heat.
- Add the cubed potato and diced soaked apricots and simmer until the potatoes are soft. Add more stock if necessary.
- Lastly, stir in the coconut milk, quickly heat through and garnish with coriander leaves (if desired) before serving. Serve with Rice.
50g
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