By Eileen Latimore
Cape Malay Curry
4 steps
Prep:10minCook:50min
Don’t forget to remove the ginger, cinnamon sticks, bay leaves and chili halves from the cooking liquid after removing the chicken. Also, don’t cut the potatoes smaller than 1-inch chunks; smaller pieces will overcook and break apart. Finally, don’t pull the chicken into fine shreds after simmering—the pieces should be bite-size.
Updated at: Wed, 18 Oct 2023 01:27:38 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories740.6 kcal (37%)
Total Fat46.6 g (67%)
Carbs36.9 g (14%)
Sugars7.4 g (8%)
Protein44.3 g (89%)
Sodium443 mg (22%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonfennel seeds
1 tablespooncumin seeds
kosher salt
ground black pepper
1 teaspoonturmeric
2 POUNDSCHICKEN THIGHS
BONELESS, SKINLESS, TRIMMED AND PATTED DRY
2 tablespoonsgrapeseed oil
or other neutral
2yellow onions
medium, chopped
1 x 4 ouncefresh ginger
chunk, peeled and cut into 5 pieces
4garlic cloves
minced
2SERRANO CHILIES
STEMMED AND HALVED LENGTHWISE
2 cupslow-sodium chicken broth
or water
1 pintgrape tomatoes
or cherry
2cinnamon sticks
2bay leaves
1 poundyukon gold potatoes
cut into 1-inch cubes
2 TABLESPOONSLEMON JUICE
1 MON, PLUS LEMON WEDGES, TO SERVE
0.5 CUPFRESH MINT LEAVES
LOOSELY PACKED, TORN
BASMATI Rice
COOKED, OR JASMINE
Instructions
Step 1
In a bowl, mix the fennel, cumin, 1 teaspoons salt, 1 teaspoon pepper and the turmeric. Use 1 tablespoon of the mixture to season the chicken. In a large Dutch oven over medium-high, heat the oil until just smoking. Add the onions and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Stir in the ginger, garlic and chilies, then cook, stirring, until fragrant, about 30 seconds. Stir in the broth, tomatoes, cinnamon sticks, bay leaves and remaining spice mixture, then submerge the chicken thighs.
Step 2
Bring to a simmer, then cover and cook for 25 minutes, adjusting the heat to maintain a steady but gentle simmer. Stir in the potatoes, cover and return to a simmer. Cook until the the chicken and potatoes are tender, another 12 to 15 minutes.
Step 3
Transfer the chicken to a large plate. Remove and discard the ginger, cinnamon sticks, bay leaves and chili halves, then continue to simmer over medium until the liquid is slightly reduced, about 5 minutes.
Step 4
Meanwhile, using two forks, pull the chicken into bite-size pieces, then return to the pot and stir to combine, taking care not to break up the potatoes. Stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with mint. Serve with rice and lemon wedges.
