Tenina.com's Cape Malay Chicken Curry

Photo of Cape Malay Chicken Curry



  1. Curry Powder;

  2. Place all ingredients into Thermo bowl and dry roast 15 min/Varoma/speed 2. (OR; place all into dry fry pan and cook on induction 8 until just smoking, this will prevent any bitterness from the unroasted mustard seeds!)

  3. Allow to cool before milling 2 min/speed 8.

  4. Place into airtight jar until use…but use quickly as flavours will not stay as fragrant after about 1-2 weeks.

  5. Chicken Curry;

  6. Place curry powder, garlic, onion, ginger and EVOO into Thermo bowl and chop 6 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.

  7. Add tomatoes, water, Powdered Chicken Stock, carrots, potatoes, sugar and curry leaves to Thermo bowl and cook 15 min/100º/speed 1/Reverse. Check that potatoes are done, you should cut them quite small and evenly for this timing

  8. Add chicken to bowl and cook 5-7 min/100ºC/speed 1/Reverse. Add lemon juice and stir through 3 sec/speed 1/Reverse.

  9. Allow to rest for about 10 minutes either in Thermo bowl or insulated serving bowl before serving garnished with coriander leaves accompanied with rice or flat bread.

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