ZA
South Africa
Africa
ZA
A warmly spiced South African chicken curry with tomatoes, ginger, garlic, cinnamon, and tender potatoes.
25 min
55 min
6 servings
Medium
1 hr 20 min
2 lb (900 g) boneless skinless chicken thighs, cut into 2 inch pieces 1 1/2 tsp kosher salt 2 tbsp neutral oil 1 large yellow onion, diced 4 garlic cloves, minced 1 tbsp grated ginger 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground turmeric 1 tsp mild curry powder 1/2 tsp ground cinnamon 1/4 tsp cayenne pepper 1 can (14.5 oz/411 g) diced tomatoes 1 1/2 cups (360 ml) chicken stock 1 lb (450 g) Yukon Gold potatoes, cut into 1 inch pieces 1 tbsp brown sugar 1 tbsp fresh lemon juice 1/4 cup chopped cilantro
1. Season chicken with salt. 2. Heat oil in a large pot. Brown chicken in two batches, then transfer to a plate. 3. Cook onion for 6 minutes. Add garlic and ginger for 1 minute. 4. Add coriander, cumin, turmeric, curry powder, cinnamon, and cayenne and cook for 30 seconds. 5. Add tomatoes and stock and scrape the bottom of the pot. 6. Return chicken and add potatoes and brown sugar. 7. Simmer partially covered for 30 to 35 minutes until chicken and potatoes are tender. 8. Stir in lemon juice and adjust seasoning. 9. Finish with cilantro and serve with rice.
SCHNAX TIP
Cut the potatoes evenly so they cook at the same rate. Let the curry rest for 15 minutes before serving if you have time.