Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Posting this as Chef Zee(thank you Chef Zee) gave it to me for ZWT - Africa, this satisfies the South Africa Challenge. This is Cass Abrahams' recipe- she is a Malay Cookery writer.

Ingredients Nutrition


  1. In a large saucepan fry the onion with cardamom pods cand cassia (nutmeg) until soft. Add tomato and simmer for 5 minutes. Add chicken and simmer for 10 minutes. Pound garlic, ginger and chili together(in a mortar and pestle) to form a paste. Add chicken together with cumin, coriander, masala and turmeric. Simmer over low heat for 15 minutes. Add curry(or lemon/lime leaves) and simmer a further 5 to 10 minutes. Garnish with coriander leaves(parsley) and serve over cooked rice.
  2. Per Chef Zee - the liquid seems sparse. No reason why you can't add more tomato, and then also add a good pinch of sugar against possible acidity from the tomato.
  3. Good luck and enjoy!
Most Helpful

5 5

this is delicious although I did a few amount adjustments, it wasn't spicy enough for our taste so I added in some cayenne pepper, I omitted the cardamom pods and used ground nutmeg, great combo of flavors, this was made for KK's tag game, thank you for a great recipe Char!

5 5

This was wonderful. I replaced the tomato with a tin of diced tomatoes, as we like more sauce with our curry. This is the only change I made & it's just great. Am having leftovers for lunch today & the flavours are fabulous. Thanks for sharing this recipe.

5 5

Wow! This was knock your socks off great! We love curry, and even my six year old enjoyed it. Thanks for posting!