Cape Town – Chicken Curry

Ingredients for 2 servings:

• 350 g chicken breast, cut into small pieces
• 1 m.-sized mango(s), ripe, peeled, cut into pieces
• 1 bunch of spring onions, cut into 2 cm long pieces
• ½ cm ginger root, chopped
• 1 clove(s) garlic, chopped
• 2 cups Basmati
• 2 tsp Garam Masala, whole grains
• 1 small chili pepper(s), red, fresh, finely chopped
• 1 tsp curry powder, yellow, medium hot
• ½ can coconut milk
• 3 tbsp chutney (apricot)
• Black pepper, freshly ground
• Sea salt
• coriander
• cumin
• Lemon juice or lime juice
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

We have hosted many successful summer dinner parties in Cape Town with this.

Put the basmati rice in a pan with water as usual. Once it boils, add the garam masala and cook. Heat the olive oil in a pan and gently fry the spices, ginger, and chili pepper. Add the garlic and fry until translucent, but do not brown. Increase the heat to higher, fry the chicken breast fillet in the spices, and season with salt and pepper as desired. Briefly fry the spring onions. Add the coconut cream and let it simmer over low heat for 10-15 minutes. Stir regularly. Add the mangos and simmer for another five minutes. Stir in the apricot chutney before serving and season to taste. Remove any large pieces of spices (cinnamon sticks, star anise, etc.) from the rice before serving. If you have leftover coconut cream, you can cook some of it with the rice.