South African Cape Malay Curry with Dahl

Submitted by Tania Whitford

South African Cape Malay Curry with Dahl

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Serving: 4
Prep Time 30 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins

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
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