Recipe of the Month

The following recipe is taken from the PTF (Parent-Teacher Forum) Cookbook Grow/Harvest/Cook/Share 2017.

Cape Malay Chicken Curry


  • 1 kg chicken, portioned
  • 15 ml masala
  • 50 ml butter, melted
  • 25 ml vegetable oil
  • 1 onion, sliced
  • 10 ml cumin seeds
  • 10 ml fennel seeds
  • 1 bay leaf
  • 5 ml crushed garlic
  • 5 ml turmeric
  • 500 ml coconut milk
  • 410 g whole peeled tomatoes

Coat the chicken pieces with salt and pepper. Heat up a pan and add the oil. Brown the chicken on both sides. Once all chicken is browned, remove from the pan. Fry the onions until soft. Add the spices. Cook for about 5 minutes. Add the tomatoes and coconut milk. Cook till the sauce has reduced. Add the chicken. Cook for 10 minutes and serve. Can be served with a starch of your choice.

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