Cape Malay Chicken Curry

Staffords 

Serves 4-6

Ingredients

- 15ml oil

- 1 red onion, chopped

- 10ml Staffords garlic paste

- 5ml Staffords chilli paste

- 15ml Staffords 

- ginger paste

- 10ml ground cumin

- 30ml mild or medium curry powder

- 5ml turmeric

- 1 can chopped tomatoes

- 60ml Staffords sticky chicken marinade

- 45ml Staffords apple jelly

- 180ml water

- 600g chicken pieces, roastes

- 80ml – 125ml cream

- salt and milled black pepper

- fresh coriander

Method 

Heat the oil in a pan and brown the chicken pieces on both sides and transfer to a plate. 

Return the pan to the stove and gently fry the onions for 5 minutes. 

Add the garlic, chilli, ginger and cook for 2 minutes. 

Add the ground cumin, garam masala, turmeric and cook for 1 minute. 

Add the chopped tomatoes, sticky chicken sauce, apple jelly and water. 

Return the chicken pieces to the pan, bring to the boil, simmer, cover and cook for 35-45 minutes.

Stir in the cream, season to taste and garnish with fresh coriander. 

Serve with rice, roti and Staffords apple jelly.