Cape Malay Curry

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 large onions, chopped, and cook, stirring occasionally, until they are softened and translucent, about 5 minutes.
2. 2Stir in the 1 tablespoon of grated ginger and the 3 cloves of garlic, minced. Cook for 1 minute, stirring constantly, until you can smell their fragrance.
3. 3Add the 3 tablespoons of curry powder and the 1 teaspoon of turmeric to the pot. Stir constantly for 1 minute until the spices are fragrant.
4. 4Add the 1000 g of chicken pieces to the pot and cook, turning them to brown on all sides. This should take about 5-7 minutes.
5. 5Add the 2 medium potatoes, peeled and cubed, the 1 medium carrot, sliced, the 1 piece cinnamon stick, and the 4 cardamom pods to the pot. Stir to combine everything.
6. 6Pour in the 1 can of coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 74°C) and the potatoes and carrots are tender when pierced with a fork.
7. 7Season the curry with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well.
8. 8Before serving, carefully remove and discard the 1 piece cinnamon stick and the 4 cardamom pods.
9. 9Serve the Cape Malay Curry hot. It is delicious served with rice.

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