Cape Malay Chicken Curry

Ingredients

• 2 kg chicken pieces
• 2 tbsp olive oil
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tbsp BlixSam Grill Forge
• 1 tsp BlixSam Lemon Leaf
• 2 large onions, finely sliced
• 4 cloves garlic, crushed
• 30 g fresh ginger, grated
• 2 tbsp tomato paste
• 2 ripe tomatoes, grated
• 2 tbsp fruit chutney
• 2 tbsp apricot jam
• 400 ml coconut milk
• 250 ml chicken stock
• 2 cinnamon sticks
• 4 green cardamom pods, lightly crushed
• 3 whole cloves
• 2 bay leaves
• 2 tbsp raisins
• 2 tbsp chopped fresh coriander
• Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Season the chicken with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Lemon Leaf.
3. Brown the chicken in batches until golden brown. Remove and set aside.
4. Add the onions and cook until soft and lightly caramelised.
5. Stir in the garlic and ginger and cook for 1 minute.
6. Add the tomato paste and grated tomatoes, cooking for 3–4 minutes.
7. Stir in the fruit chutney and apricot jam.
8. Return the chicken to the pot and add the coconut milk, chicken stock, cinnamon sticks, cardamom pods, cloves, bay leaves and raisins.
9. Bring to a gentle simmer, cover and cook for 45–55 minutes, until the chicken is tender and the sauce has thickened.
10. Remove the cinnamon sticks, cardamom pods, cloves and bay leaves.
11. Adjust the seasoning with salt and black pepper, then garnish with chopped fresh coriander.

Serving Suggestion