Cape Chicken Curry

Name: Cape Chicken Curry
Prep time: 25 min
Total time: 85 min
Yield: 2
Ingredients: oil for frying; 300 g chicken breasts; 1 ¼ tsp salt; a little pepper; 1 onion; 1 apple; 50 g soft dried apricots; 50 g sultanas; 1 garlic clove; 3 dl water; 2 tbsp white wine vinegar; 2 tbsp Fine Food Cape Malay Curry; 2 ½ dl coconut milk; 1 bunch coriander

Ingredients

2 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

oil for frying

300 g chicken breasts, cut into approx. 2 cm pieces

¼ tsp salt

a little pepper

Curry

1 onion, finely chopped

1 apple, cut into cubes

50 g soft dried apricots, cut into thin slices

50 g sultanas

1 garlic clove, finely chopped

3 dl water

2 tbsp white wine vinegar

2 tbsp Fine Food Cape Malay Curry

1 tsp salt

2 ½ dl coconut milk

1 bunch coriander, leaves torn off

WE NEED Shopping List Purchase ingredients now

How it's done

Chicken

Heat a dash of oil in a cooking pot. Add the chicken, fry for approx. 5 mins. Remove, season and set aside.

Curry

Add a dash of oil to the same frying pan. Add the onion, sauté for approx. 5 mins. Add the apple and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, return the set-aside chicken to the pan, mix, cover and braise over a low heat for approx. 30 mins., stirring occasionally. Pour in the coconut milk and continue to simmer for approx. 30 mins., stirring occasionally. Mix in the coriander.

Good to know

Serve with:	Rice

How-tos

Print recipe

«Cape Chicken Curry»

Adjust quantity?

2 people

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF