Cape Chicken Curry

Name: Cape Chicken Curry
Ingredients: 8 chicken thighs, skinned and trimmed; salt, milled black pepper, vegetable oil; 2 large onions, sliced; 1-2 fresh green chillies, seeded and finely sliced; 5 ml crushed garlic; 5 ml crushed green ginger; 2 sticks cassia or cinnamon; 5 ml turmeric; 5 ml ground cumin; 5 ml ground coriander; 2 ml ground cardamom; 3-4 large, very ripe tomatoes, skinned and chopped, or a 400 g tin; 250 ml off-dry white wine; 250 ml chicken stock or coconut cream

14 ingredients

1 steps

Ingredients

8 chicken thighs, skinned and trimmed
salt, milled black pepper, vegetable oil
2 large onions, sliced
1-2 fresh green chillies, seeded and finely sliced
5 ml crushed garlic
5 ml crushed green ginger
2 sticks cassia or cinnamon
5 ml turmeric
5 ml ground cumin
5 ml ground coriander
2 ml ground cardamom
3-4 large, very ripe tomatoes, skinned and chopped, or a 400 g tin
250 ml off-dry white wine
250 ml chicken stock or coconut cream

Directions

1

["Season the chicken with salt and pepper. Heat a little oil in a large saucepan and braise the onion until golden, stirring constantly. Stir in the chilli, garlic, ginger and spices, and sizzle for about 30 seconds (don't let the spices burn).", "Add the tomato, wine, stock or coconut cream and chicken. Cover and simmer very gently for about 45-50 minutes until tender. Turn the pieces in the sauce occasionally so they cook evenly. Check the flavour and adjust if necessary. Transfer the curry to a warm serving dish and serve with basmati rice, coriander leaves, pappadums and sambals.", "WINE-MATCHING SUGGESTIONS Chicken plays demure understudy to challenging layers of the \"c\"" spices (watch cardamom's balmy power)