Cape Malay cuisine is unique to South Africa and based on Malaysia and
Indonesia cooking. Cape Malay curries are aromatic and full of flavour.
Ingredients: Cumin, Ginger, Cardamon, Clove, Coriander, Fennel, Fenugreek, Mustard, Pepper, Turmeric
Product of many countries, blended in Shropshire UK
Store in a dry cool place
Cape Malay Curry
£4.00Price
Ingredients
- 800 - 1000 chicken diced or pieces or Beef diced
- 1 red bell pepper chopped
- 2 tbs Veggie oil
- 2 chopped onion
- 1 tbs chopped fresh ginger
- 1 bay leaf (opt)
- 1 garlic clove, minced
- 1 tin 400ml coconut milk
- 400- 500g Potato and or sweet potato diced
- 2 tbs Cape Malay spice
Instructions
- Mix the spice with the meat leave for 30 min to marinate
- heat the oil in a casserole dish or saucepan
- brown the meat, turn down the heat (3 - 5 min)
- add the onion, garlic and ginger gently cook ( don't allow the garlic to brown) for 5 min
- add coconut milk and 1/2 cup of water to pan to deglaze
- add veggies cover and cook in a slow oven (160 - 180 oC for at least 45 - 60min or until the meat and potatoes are cooked)
- stir the pot gently at about 30 mins and check the curry has not become to dry (add more water if need be)
In the slow cooker,
do steps 1 - 3 , deglaze the pan and add everything to the slow cooker and cook on medium for 3- 5 hours
serve with rice and sprinkle with chopped dried apricots (opt)