Malay curries have a glorious complexity of flavours and are always more gently spiced than Indian curries. An early scribe described chicken curry as “fowl cut up in small pieces” and simmered with sliced onion, chillies, turmeric, coriander seeds, cumin and coconut milk.
Serves 4 – 6
- 8 chicken thighs
- Salt and milled black pepper
- Vegetable Oil2 onions, roughly chopped
- 2 garlic cloves, finely chopped
- Small knob ginger, peeled and finely chopped
- 2 cassia or cinnamon sticks
- 15ml roasted masala or curry powder
- 5ml turmeric
- 5ml ground cumin
- 5ml ground coriander
- 2ml ground cardamom
- 400g tin whole peeled tomatoes, chopped in their juice
- 410ml tin coconut cream
- Coriander leaves, for garnishing
Skin the chicken and season with salt and pepper. Heat a little oil in a large saucepan and fry the onion until golden. Stir in the garlic, ginger, cassia or cinnamon, masala or curry powder, turmeric, cumin, coriander and cardamom. Simmer for about 15 seconds to release the flavours (don’t let the spices burn). Add the tomatoes and coconut cream. Nestle the chicken thighs into the sauce, cover and simmer for about 40 minutes until cooked. Transfer the curry to a warm serving dish, garnish with coriander and serve with rice and a selection of sambals.
Source: “Tortoises & Tumbleweeds” by Lannice Snyman – renowned food writer, culinary legend and close family friend who passed away on 09. May 2010. Her legacy is carried forth by her daughter, Tamsin, and continues to live on in her inspiring recipe books, which are a true tribute to South African cooking culture.
