Cape Malay Chicken Curry
with Coriander Rice and Sambal
A mildly spiced, fruity Cape Malay curry. Cape Malays are a community and ethnic group in South Africa, with influences from Indonesians and other Asians who lived in the Cape in the past.
Cals 819 · Prot 63 · Carbs 134 · Fat 4
Family Friendly
Global Eats
45 min
A mildly spiced, fruity Cape Malay curry. Cape Malays are a community and ethnic group in South Africa, with influences from Indonesians and other Asians who lived in the Cape in the past.
Cals 819 · Prot 63 · Carbs 134 · Fat 4
Family Friendly
Global Eats
Ingredients
Curry
Chicken breast
400 Grams
White onion
1 Piece
Carrot
1 Piece
New potatoes
250 Grams
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Garlic paste
10 Grams
Garam masala
8 Grams
Curry powder
8 Grams
Coriander cumin powder
4 Grams
Chilli powder
2 Grams
Cinnamon stick
1 Piece
Tomato paste
30 Grams
Mango chutney
50 Grams
Peeled plum tomatoes
400 Grams
Water
400 ML
Rice
Medium grain rice
150 Grams
Salt
0.3 Tsp
Water
300 ML
Sambal
Tomatoes
1 Piece
Fresh coriander
15 Grams
White vinegar
30 ML
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3432 / 819 |
| Fats (g) | 4.4 |
| of which saturated (g) | 0.9 |
| Carbohydrates (g) | 134 |
| of which sugars (g) | 32.3 |
| Fibers (g) | 13.2 |
| Proteins (g) | 63.3 |
| Salt (g) | 2.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the onion.
- Peel and grate the carrot.
- Chop potatoes (skin on) into small bite-sized pieces.
- Cut the chicken into bite sized pieces.
2 Start curry
- Heat a large pot over medium heat with a drizzle of oil.
- Fry half the onion for 5 min until softened (reserve half for the sambal).
- Add the potatoes, garlic paste, garam masala, curry powder, coriander cumin powder, cinnamon stick, 1 tsp chilli powder and fry for 1 min until fragrant.
- Add the tomato paste, mango chutney, peeled plum tomatoes, half the carrot (reserve the rest for the sambal) and measured water.
- Stir, breaking up the tomatoes.
3 Add chicken
- Add the chicken into the pot.
- Lower the heat and simmer for 25-30 min until the potatoes are soft and the chicken is cooked through.
- Adjust seasoning with salt and pepper, to taste.
4 Make sambal (salad)
- Meanwhile, roughly chop the tomato.
- Pick the coriander leaves.
- Reserve a handful of coriander leaves for the rice and roughly chop the rest.
- In a small bowl, combine the reserved carrot, onion, tomato, coriander and vinegar.
5 Make rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower the heat, cover and cook for 12-14 min, until the rice is tender.
- Remove from the heat, stir through the reserved coriander leaves and keep covered until serving.
6 Serve
- Serve the Cape Malay Chicken Curry with Coriander Rice and a side Sambal.
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