Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cape Malay Chicken Curry (Durotherm)
Our Cape Malay chicken curry is inspired by the vibrant culinary culture of South Africa's Bo-Kaap neighborhood, which melds various Southeast Asian and African influences. We built the flavor base of our curry on lightly browned onions. We also used whole fennel and cumin seeds, allowing them to add texture and flavor. We used boneless, skinless chicken thighs for their juicy texture and rich flavor.
6
Servings
Tip
Don’t forget to remove the ginger, cinnamon sticks, bay leaves and chili halves from the cooking liquid after removing the chicken. Also, don't cut the potatoes smaller than 1-inch chunks; smaller pieces will overcook and break apart.
1 hour
Ingredients
-
1
tablespoon fennel seeds
-
1
tablespoon cumin seeds
Directions
-
01In a bowl, mix the fennel, cumin, 2 teaspoons salt, 1 teaspoon pepper and the turmeric. Use 1 tablespoon of the mixture to season the chicken.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
Delicious. The mint and all the spices are fabulous together.