Teresa's Recipes
Cape Malay Curry
This mild aromatic curry features tender meat simmered with warming spices such as cinnamon, cloves, and cardamom, balanced with the sweetness of dried fruits. Perfectly paired with rice, sambals, and rotis, this dish is a comforting favorite that showcases the rich flavors of traditional cooking.
Ingredients
- 1.5 pounds Chicken or lamb, cubed
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 Cinnamon stick
- 4 Cloves
- 4 Cardamom pods
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 cups Tomatoes, diced
- 1 cup Coconut milk
- 1/2 cup Dried apricots or raisins
- to taste Salt
- 2 tablespoons Vegetable oil
- 1/4 cup Fresh cilantro, chopped (for garnish)
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 300mg
- Sugar: 10g
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the cubed meat to the pot, browning it on all sides.
- Introduce the cinnamon stick, cloves, cardamom pods, ground turmeric, and ground cumin. Stir to coat the meat in the spices.
- Add the diced tomatoes and cook until they soften, about 5 minutes.
- Pour in the coconut milk and add the dried fruits. Stir well and bring to a simmer.
- Cover the pot and reduce the heat to low. Let it cook for 30-40 minutes, or until the meat is tender and the flavors have melded together.
- Season with salt to taste and garnish with chopped cilantro before serving.