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Cape Malay-style braised chicken curry
Fruit and vegetables
1
onion
, chopped
2
carrots
, peeled and chopped
3
celery
sticks, chopped
1 head
garlic
, cut in half
1
onion
, diced
4
garlic
cloves, chopped
1 tsp chopped fresh root
ginger
1 green
pepper
, seeds removed and diced
2
beef tomatoes
, chopped
1 Maris Piper
potato
, peeled and diced
1
sweet potato
, peeled and diced
1 tsp ground
coriander
1 green
chilli
, spilt
150g/5½oz baby
spinach
2 tbsp chopped
fresh coriander
Tins, packets and jars
100g/3½oz
apricot jam
freshly steamed
basmati rice
Cooking ingredients
2 tbsp
coriander seeds
1 tbsp
cumin
seeds
1
cinnamon
stick
3
cardamom
pods, crushed
4 whole
cloves
1–2 tsp
sea salt
1 tbsp
black peppercorns
2 tbsp
white wine vinegar
2 tbsp soft light
brown sugar
2 tbsp
vegetable oil
1 tsp ground
cumin
2 tbsp
curry powder
1 tsp ground
turmeric
2 tsp ground
fennel seeds
salt and freshly ground
black pepper
Meat, fish and poultry
1 whole
chicken
on the bone, skin on, separated into 6–8 pieces
Back to recipe
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