Cape Malay Curry

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READY IN:
50mins
SERVES:
3-4
YIELD:
4 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion in oil until soft and golden.
  2. Add garlic and ginger and saute for a minute.
  3. Deglaze pot with a little water.
  4. Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
  5. Add chicken to mixture, and pour in enough water to cover the chicken.
  6. OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
  7. Simmer for 30-45 minutes, or until chicken is done.
  8. TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. If it's too sweet, add more vinegar and salt. If it's too acidic, add sugar. If it's not hot enough, add more curry paste. Essentially, there's no one recipe that will make a curry to please everyone, so you have to taste and add.

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