CAPE MALAY CHICKEN AND VEGETABLE CURRY

CAPE MALAY CHICKEN AND VEGETABLE CURRY

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion diced
• 1 green chile seeded, ribs removed, and finely diced
• 1/2 inch piece ginger peeled and shredded
• 1 garlic clove minced
• 4 chicken breasts cut into 1-inch pieces
•  Salt and Pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp mixed spice
• 1/2 tsp cinnamon
• 2 tbsp garam masala or your favorite masala
• 1 cup tomato sauce
• 2 tbsp tomato paste
• 2 cups chicken stock
• 1 1/2 cups frozen veggies of your choice
• 1/4 tsp cayenne pepper optional

Instructions

1. In a large stockpot or dutch oven over medium heat, add the olive oil. 
2. Once heated, add the onions, chile, ginger, and garlic. Cook for 3-5 minutes, stirring occasionally, until onions are just translucent
3. Season the chicken with salt and pepper. 
4. Add to the stockpot with the veggies, turn the heat up to medium-high, and brown on all sides.
5. After the chicken has browned, add the coriander, cumin, cinnamon, mixed spice, turmeric, and masala. Turn the heat down to medium-low. Fry until spices are fragrant, 2-3 minutes.
6. Add the tomato sauce, tomato paste, and chicken stock to the stockpot. Bring to a simmer and let cook with a lid on but tilted to let steam escape for 20 minutes.
7. Add the veggies and cook for another 10 minutes.
8. Taste the curry. If you’d like it to be spicier, add the optional cayenne pepper and let cook for another 5 minutes. 
9. Adjust salt and pepper if necessary.