Submitted by Tania Whitford
South African Cape Malay Curry with Dahl
Serving: 4
Ingredients
- Curry
- 1 med diced onion
- 4 Tbsp oil
- 1 1/2 tsp corriander seeds
- 2 tsp ground fennel
- 1 1/2 tsp ground cumin
- 2 Tbsp ginger
- 1 tsp turmeric
- 1 tsp ground black pepper
- 15 bruised cardamon pods
- 1/2 tsp cinnamon
- 1 Tbsp garam masala
- 410g tinned crushed tomatoes
- 1.5kg chicken pieces
- 2 tsp garlic
- 2 tsp brown sugar
- 1 Tbsp lemon juice
- 2 tsp salt
- Lentil Dahl
- 1 cup red lentils washed and dried
- 2 tsp ginger
- 2 bay leaves
- 1 tsp cinnamon
- 1 large onion
- 2 tsp garlic
- 2 tsp tumeric
- 1 tsp cumin
- 1/2 tsp garam masala
- 1/2 tsp dried chilli flakes
- 2 Tbsp lemon juice
- 1/2 - 1 tsp salt
- 1 Tbsp corriander
Instructions
- Curry
- Place all ingredients into the sc and cook on high for 1 hour and place on low for 3 hours. (I de boned my chicken after cooking but can be left whole) Serve on basmati rice
- Dahl
- In a pot place lentils,ginger and bay leaves with 3 cups cold water. Bring to the boil and reduce to a medium temp for 10 - 12 minutes stirring frequently. Discard bay leaves. Place all remaining ingredients in the pot and cook for a further 3 mins
Tried this recipe?Scroll Down To Share What You Think
