Name: Cape Malaysian Chicken Curry recipe by Huda Mulla at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 1 big onion (finely chopped); For the special Malaysian masala:; 1 1/2 tsp corriander seeds; 2 tsp black pepper corn; 4 tsp whole fennel seeds; 1 1/2 tsp ground cumin; 15 cardamon pods whole; 1 tsp turmeric powder; 1 tbsp Garam Masala; For the curry:; 4 tbsp oil; Ginger chopped 2 tbsp; Garlic chopped 2 tbsp; 3 tomatoes paste; Brown sugar 1 tsp; Lemon juice 2 tbsp; Salt 2-3 tsp; Other spices:; Pepper 1 1/2 tsp; 1/2 tsp cinnamon; 1 tsp Chilli Powder; Corriander leaves for garnishing

ABOUT Cape Malaysian Chicken Curry RECIPE

Authentic malaysian curry. With a lot of aroma and a lot of spices.

Ingredients Serving: 6

1 big onion (finely chopped)
For the special Malaysian masala:
1 1/2 tsp corriander seeds
2 tsp black pepper corn
4 tsp whole fennel seeds
1 1/2 tsp ground cumin
15 cardamon pods whole
1 tsp turmeric powder
1 tbsp Garam Masala
For the curry:
4 tbsp oil
Ginger chopped 2 tbsp
Garlic chopped 2 tbsp
3 tomatoes paste
Brown sugar 1 tsp
Lemon juice 2 tbsp
Salt 2-3 tsp
Other spices:
Pepper 1 1/2 tsp
1/2 tsp cinnamon
1 tsp Chilli Powder
Corriander leaves for garnishing

Instructions

For malaysian powder: Gather all your spices, roast them and then grind it. Keep in an airtight container.
Chop the ginger, garlic and onion finely. Saute them in some oil over medium heat until soft.
Add in the Malaysian powder and saute, till it gives a nice aroma. Add other spices and saute for a while.
Add the tomato paste and bring it to a boil. Add the chicken, cover with a lid and lower the heat to simmer for 20 minutes.
Add garlic, brown sugar,salt and lemon juice. Stir all together to combine.
Cover the lid again but with a little opening for the steam to escape, continue to simmer for another 15 minutes.
Garnish with coriander leaves and serve hot.

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