Ingredients

Method

• 1 T olive oil
• 2 onions, finely chopped
• 4 curry leaves
• 1 bay leaf
• 2 cinnamon sticks
• 3 cardamom pods
• 1 t fennel seeds
• 1 t crushed chillies
• 2 - 3 t grated garlic and ginger mixture
• 1 t turmeric
• 3 T masala (or to your taste)
• 8 pieces of chicken
• 1 t salt
• 1 t brown vinegar
• 2 x 410 g cans baked beans
• ¼ cup freshly chopped coriander

Method

Ingredients

1. Heat the oil in a large pot on medium heat, then add the onions, curry leaves, bay leaf, cinnamon sticks, cardamom pods, fennel seeds and chilli flakes and fry until the onions are lightly golden brown. Add the garlic and ginger and stir. Add a little water to the onion mixture and let it cook for about 10 – 15 minutes.

2. Add the turmeric and masala and stir. Add a little water and let it braise for about 8 minutes, as you want the spices to cook through.

3. Add the chicken and season with salt. Add 250 ml (1 cup) water and let it cook for 10 – 15 minutes.

4. Add the vinegar and baked beans and another 250 ml (1 cup) water. Cook on low-medium heat for about 20 – 25 minutes. Add the coriander and stir. Serve with white rice.

Extracted with permission from Fatima Sydow - Cape Malay Cooking My story, my heritage. It’s published by Human & Rousseau.

Find more curry recipes here.