Baby potatoes and golden pieces of chicken soak up a rich, tangy, curry sauce made from all the must-have ingredients of Cape Malay flavours:Spice & All Things Nice Cape Malay Curry Paste, a double dose of tomato, creamy coconut milk & garlic. Served with turmeric-infused rice, crispy poppadom, and that special Mzansi magic created over decades.
Cape Malay Chicken Curry
Cape Malay Chicken Curry
with crispy poppadoms
Hands on Time: 25 - 50 minutes
Overall Time: 45 - 70 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Coconut Milk
- Cooked Chopped Tomato
- Crispy Onion Bits
- Free-range Chicken Pieces
- Fresh Coriander
- Ground Turmeric
- Onion
- Onions
- Poppadom/s
- Poppadoms
- Spice & All Things Nice Cape Malay Curry Paste
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
RICE
Place the rice and turmeric in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 3-4 minutes. Add the cooked chopped tomatoes and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 25-30 minutes. In the final 10-15 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry, and side with the crispy Poppadom/s. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!
White Basmati Rice - 100ml
Ground Turmeric - 2,5ml
Free-range Chicken Pieces - 2
Onion - 1
Tomato Paste - 30ml
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Baby Potatoes - 100g
Cooked Chopped Tomato - 100g
Coconut Milk - 100ml
Poppadom/s - 1
Crispy Onion Bits - 5g
Fresh Coriander - 3g
RICE
Place the rice and turmeric in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 3-4 minutes. Add the cooked chopped tomatoes and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 25-30 minutes. In the final 10-15 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry, and side with the crispy Poppadom/s. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!
White Basmati Rice - 200ml
Ground Turmeric - 5ml
Free-range Chicken Pieces - 4
Onion - 1
Tomato Paste - 60ml
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Baby Potatoes - 200g
Cooked Chopped Tomato - 200g
Coconut Milk - 200ml
Poppadom/s - 2
Crispy Onion Bits - 10g
Fresh Coriander - 5g
RICE
Place the rice and turmeric in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 6-8 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 4-5 minutes. Add the cooked chopped tomatoes and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 35-40 minutes. In the final 15-20 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry and side with the crispy Poppadoms. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!s
RICE
Place the rice and turmeric in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 6-8 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 4-5 minutes. Add the cooked chopped tomatoes and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 35-40 minutes. In the final 15-20 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry and side with the crispy Poppadoms. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!s
Frequently Asked Questions
What is the preparation time for Cape Malay Chicken Curry?
The preparation time for Cape Malay Chicken Curry with crispy poppadoms is between 25 and 50 minutes.
What is the total time required to make Cape Malay Chicken Curry with crispy poppadoms?
The total time required to make Cape Malay Chicken Curry with crispy poppadoms is between 45 and 70 minutes.
How many servings does Cape Malay Chicken Curry provide?
4 servings
What are the main ingredients in Cape Malay Chicken Curry?
Baby Potatoes, Chicken, Coconut Milk, Cooked Chopped Tomato, Crispy Onion Bits, Free-range Chicken Pieces, Fresh Coriander, Ground Turmeric, Onion, Onions, Poppadom/s, Poppadoms, Spice & All Things Nice Cape Malay Curry Paste, Tomato Paste, White Basmati Rice
What is the nutritional information of Cape Malay Chicken Curry?
Calories: 1180, Carbs: 128 grams, Fat: grams, Protein: 65.4 grams, Sugar: 20.9 grams, Salt: 930 grams
How do I prepare Cape Malay Chicken Curry?
DINNER IS READY: Dish up the rice in a bowl, spoon over the chicken curry, and side with the crispy poppadom/s. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef! CRISPY POPPS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. CHICKEN: Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 3-4 minutes. Add the cooked chopped tomatoes and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 25-30 minutes. In the final 10-15 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning. RICE: Place the rice and turmeric in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Cape Malay Chicken Curry?
Baby Potatoes, Chicken, Coconut Milk, Cooked Chopped Tomato, Crispy Onion Bits, Free-range Chicken Pieces, Fresh Coriander, Ground Turmeric, Onion, Onions, Poppadom/s, Poppadoms, Spice & All Things Nice Cape Malay Curry Paste, Tomato Paste, White Basmati Rice
How many calories does Cape Malay Chicken Curry have?
1180 calories
How much fat content does Cape Malay Chicken Curry have?
grams
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