Cape Malay Curry blend brings this chicken curry to another level. Add rice flavoured with
turmeric, cinnamon and star anise and you have yourself a stunning meal for all the family.
4 tbsp vegetable oil
1 kg chicken pieces, skin removed
1 onion, finely chopped
2 large garlic cloves, crushed
2 cm ginger, grated
2 tbsp Spice Fusion Cape Malay Curry blend
2 chillies, chopped (optional)
1 x 400g can tomato pieces
2 cups chicken stock
½ tsp salt
juice of 1 lemon
Heat oil and fry chicken pieces until browned all over; remove and drain on paper towel.
Add onion, ginger and garlic to saucepan and sauté until golden brown.
Add Cape Malay Curry blend and stir well for 30 seconds.
Return chicken to pan, add tomatoes, chillies, chicken stock and salt to taste.
Bring to the boil, then simmer until chicken is cooked through and sauce has thickened.
Serve with fragrant rice and garnish with parsley or coriander leaves.
500g Basmati rice
1 tbsp turmeric
1 cinnamon stick
2 star anise
1 litre water
Place all ingredients into a saucepan, bring to the boil, then simmer for about 10 minutes
or until rice is cooked. Strain and serve.