Chicken Curry...via Matroosfontein, Cape Town

So I haven't added anything new in awhile, so I thought I would.

Well, I just got back from visiting family in California and every time I'm around my sister wants me to make this South African (more specifically, Capetonian) chicken curry recipe. Its pretty much awesome and you can use chicken or beef. The measurements are a bit crude here, but experiment a little with the curry seasonings.

Here's the recipe for approx. 6 servings:

4-5 Chicken Breasts, cut into chunks (or Stew Beef)
1 pound of cubed potatoes (it doesn't really matter which kind, I like Yukon)
2 medium sized onions, diced
5 medium cloves of garlic, minced
2 tablespoons ginger paste (or grated fresh ginger)
2 tablespoons cooking oil
2 cups of water or chicken stock
3 medium tomatoes, diced
3 -4 tablespoons Hot Madras Curry Powder
2 teaspoons Cumin
1 teaspoon ground Cloves
1 teaspoon Cinnamon
Salt to taste



Heat the cooking oil in a large sauce pot or dutch oven. Saute onions, garlic, and ginger until the onions are soft and translucent (but do not burn the garlic). Add the curry seasonings and saute for another 1-2 minutes. Add chicken and continue sauteing until almost cooked through, then add water or stock. Let simmer on low heat for approx. 25 minutes. Add potatoes and some salt and continue the simmer. When the potatoes are cooked through and soft, add tomatoes and the remained of the needed salt. Let simmer for an additional 5-10 minutes, adding more water or stock if necessary (Curry should have the consistency of a thick stew).

Serve over rice or wrapped inside Roti