Nile Dukka | Zanzibar Zesta | Ras el Hanout | Cape Malay Curry | Hot Harissa | Isinongo samaZulu
Cape Malay Curry: Indonesian plantation workers were brought to South Africa early the 19th century. Their South East Asian culinary influence is still pronounced in the Cape Region of South Africa. Our Cape Malay Curry is a mild fusion blend worthy of the finest ethnic cuisines.
Recipe: Cape Malay Curry
• 8-10 skinless chicken portions
• 1 large onion diced
• 1 large red pepper
• 6 garlic cloves
• 1-6 green chilies (to taste)
• 2 tsp minced fresh ginger
• 6 Tbsp vegetable oil
• 1 can coconut milk (240g)
• 3 Tbsp Cape Malay Curry
• Make a soft paste with Cape Malay Curry and water. Let stand.
• Puree onion, garlic, chilies, red pepper and ginger and fry with Cape Malay
• Curry paste for 10 minutes, stir to prevent sticking.
• Add chicken pieces and fry for a further 5 mins.
• Add coconut milk.
• Stir and cook over a low heat (add stock if needed) for approximately 45mins - the finished curry should have a thick, rich sauce.
Note: try recipe with fish, beef or a broccoli and cauliflower combination with equally good results.
