Cape Malay Chicken Curry

Ingredients (Serves 4)

• 2 tbsp sunflower oil (or light cooking oil)

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 thumb-sized piece of fresh ginger, grated

• 2 tbsp Cape Malay curry powder (or mild curry powder + 1 tsp turmeric + ½ tsp cinnamon + ½ tsp coriander)

• 2 medium tomatoes, chopped (or 1 cup canned tomatoes)

• 1 ½ lbs chicken thighs (bone-in or boneless, skinless, cut into chunks)

• 1 medium potato, peeled and cubed

• 1 small sweet potato, peeled and cubed

• 1 cup chicken stock (or water)

• ½ cup coconut milk (optional, for creaminess)

• 1 bay leaf

• Salt & pepper to taste

• Fresh cilantro, for garnish

Instructions (Nutri-stahl 3 Qt)

1. Sauté Aromatics

   • Place your Nutri-stahl 3 Qt over medium heat.

   • Add oil, then sauté onion until golden brown (about 6 minutes).

   • Add garlic and ginger, stir for 1 minute until fragrant.

2. Spice Base

   • Stir in Cape Malay curry powder, coating the onions.

   • Add chopped tomatoes and cook until they soften into a thick sauce (3–4 minutes).

3. Cook Chicken & Potatoes

   • Add chicken pieces, searing until lightly browned on all sides.

   • Mix in the potato and sweet potato cubes.

   • Pour in chicken stock, coconut milk (if using), and bay leaf.

4. Simmer

   • Cover the Nutri-stahl 3 Qt with lid. Reduce heat to low and let simmer for 35–40 minutes, stirring occasionally, until chicken is tender and potatoes are soft.

5. Season & Serve

   • Taste and adjust with salt & pepper.

   • Garnish with fresh cilantro.