Cape Malay Chicken Curry

Ingredients

• Vegetable oil (2 tablespoons)
• Onions (2 medium, chopped)
• Garlic (4 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Curry powder (2 tablespoons)
• Turmeric (1 teaspoon)
• Cinnamon stick (1)
• Cardamom pods (4, crushed)
• Chicken (2 pounds, cut into pieces)
• Potatoes (2 large, peeled and diced)
• Tomatoes (2 medium, chopped)
• Chicken stock (2 cups)
• Salt (to taste)
• Black pepper (to taste)
• Fresh coriander (cilantro) (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onions, minced garlic, and grated ginger to the pot. Sauté until the onions are soft and translucent, about 5-7 minutes.
3. Stir in the curry powder, turmeric, cinnamon stick, and crushed cardamom pods. Cook for an additional 2-3 minutes, allowing the spices to bloom and become fragrant.
4. Add the chicken pieces to the pot and brown them on all sides, approximately 5-8 minutes.
5. Incorporate the chopped tomatoes, diced potatoes, chicken stock, salt, and black pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 40-50 minutes, or until the chicken is cooked through and the potatoes are tender.
7. Taste and adjust seasoning if necessary. Remove the cinnamon stick before serving.
8. Serve hot, garnished with fresh coriander, alongside rice or naan bread.