Cape Malay Chicken Curry

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 pounds skinless, boneless chicken thighs, breasts, or tenders (cut into 1 to 2-inch pieces)

Kosher salt and freshly ground black pepper

1 tablespoon vegetable oil

2 large onions, (diced)

1 to 2 green chilies (such as jalapeños), (seeded and finely sliced)

1 tablespoon crushed or finely minced garlic

1 tablespoon crushed or finely minced fresh ginger

1 ½ teaspoons ground coriander

1 ½ teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

1 ¾ cups (425 grams) canned crushed or ground peeled tomatoes

1 teaspoon canned tomato paste

1 cup chicken broth or stock

Fresh cilantro leaves (for garnish)

Directions

Season chicken with salt and pepper.

Heat oil in a large pan over medium-high heat. Add chicken (in batches if necessary) and sear until lightly browned all over. Remove from the pan and set aside.

Reduce the heat to medium and add onions, cooking until lightly brown and tender, about 5 to 7 minutes.

Add chilies, garlic, and ginger and cook 1 to 2 minutes until fragrant. Then add spices, tossing to coat, and cook for another 30 seconds.

Stir in crushed tomatoes, tomato paste, chicken stock, and season with salt. Return chicken to the pan, stirring to coat.

Cover and simmer for 15 to 20 minutes, or until chicken is cooked through (white meat will take less time than dark meat). Stir occasionally to avoid burning.

Taste and adjust seasonings. To serve, garnish with cilantro and serve with basmati rice or couscous.

Nutrition

• Calories: 297 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Cholesterol: 167 mg
• Sodium: 581 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 32 g