Serves 4

Hands-on time: 10 minutes

Hands-off time: 30 minutes

 

INGREDIENTS

2 tbsp oil

1 large onion, sliced

3 cardamom pods

2 cinnamon sticks

8 chicken thighs and drumsticks

1 large tomato, skinned and chopped

1 tbsp ground cumin

2 tsp ground coriander

2 tsp Hinds Chicken Spice

1 tsp Hinds Turmeric

1 tsp Hinds Crushed Chillies

1 tbsp Packo Masala Mild & Spicy Curry Powder

1 tbsp garlic and ginger paste

4 large potatoes, peeled and quartered

Salt and pepper, to season

 

Serving suggestion:
Chopped fresh coriander

Yellow rice with raisins

 

METHOD

  1. Heat the oil in a large pot over medium heat. Add the onions, cardamom pods and cinnamon sticks and fry for 5 minutes until the onions are tender.
     

  2. Add the chicken thighs and drumsticks and fry for 5 minutes. Turn the chicken over and fry for another 5 minutes.
     

  3. Add the chopped tomatoes, ground cumin, ground coriander, Hinds Chicken Spice, Hinds Turmeric, Hinds Crushed Chillies and Pakco Masala Mild & Spicy Curry Powder and cook for 1 minute.
     

  4. Add the garlic and ginger paste and potatoes. Add ¼ cup of water and cook for about 20-25 minutes until the potatoes are tender and the chicken is fully cooked. Season the curry with salt and pepper to taste.*Chef’s Tip: Add more water for a saucier curry.
     

  5. Sprinkle freshly chopped coriander over the curry. Serve with yellow rice with raisins and ENJOY!

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One-Pot Cape Malay Curry