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

Directions

  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

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!

Kittencal@recipezazz November 14, 2009

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.

Heydarl August 06, 2007

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

~Leslie~ July 01, 2006