Winter chicken curry

Before going into two weeks of self-isolation back in Cape Town I had some friends over for dinner and decided the weather was perfect for some curry. I made some lemony-guacamole and dished up some sour cream on the side. I ordered fresh veg from Granadilla Eats x Oranjezicht Farmers Market and was so impressed! I got avos, cauliflower, bread, limes and so much more, for such a reasonable price. I received it less than 24 hours after I ordered and just super super fresh. The most incredible fresh bread from Schoon Bakery- you can find all of these links at the bottom of the post! Enough writing from me, here’s the recipe:

Chicken Curry

Serves 4

±50 minutes

1 onion

6 garlic cloves (roughly chopped)

50g ginger (roughly chopped)

4tbsp veg oil (I used canola oil)

2tsp cumin powder

1tsp cinnamon powder

1tsp chilli flakes

1tsp curry powder

1tsp turmeric powder

1tsp caster sugar

1 can chopped tomatoes

500g butternut (cubed)

6 chicken breasts (cubed)

1 can chickpeas

250ml chicken stock (follow instructions on the stock packet)

Roughly chop 1 onion. Place it in a Nutribullet/food processor with 3tbsp water. Power it for 10-15 seconds to create a paste. You could also grate the onion into a bowl.

Put the garlic cloves, ginger and 4tbsp water into the Nutribullet and power for another 10 seconds. You could also crush the garlic with a knife and finely grate the ginger.

Heat the oil in a large pan on medium high heat.

Mix cumin, cinnamon, and chilli flakes in a bowl and fry it in the hot oil. Stir it and then add the onion paste until it dries out a bit (±8 minutes).

Mix in the curry powder, turmeric and caster sugar. Stir for 30 seconds, then add the canned tomatoes.

Cook for 10 minutes until the juices reduce to a thicker consistency.

Place the chicken cubes into the tomato mix and cook for 5 minutes and then add the chicken stock.

Simmer for 10 minutes without the lid until the chicken in tender. If it becomes too thick, you can add a bit of water or some more stock.

Add the butternut cubes and chickpeas and let it simmer for 10 minutes with the lid on.

Serve with some rice, bread, or homemade roti. It’s also great with some guac, sour cream or a tomato salsa.

Granadilla Eats:



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