Description
A healthy Sweet & Sour Cape Malay Chicken Curry recipe.
Ingredients
- 4 Tablespoons Olive Oil, Divided
- 3 Onions, Finely Chopped
- 4 cloves Garlic, Minced
- 1 Tablespoon Fresh Ginger, Grated
- 6 Tablespoons Good Quality Cape Malay Curry Powder (I Used Mild)
- 1 kilogram Chicken Breasts Sliced Into Small Cubes
- 400 grams Tinned Chopped Tomatoes
- 2 Tablespoons Apple Cider Vinegar
- 1 cup Water
- ½ cups Dates Finely Chopped
- 1 Large Sweet Potato Cut Into 1cm Cubes
- Salt To Taste (I Don’t Use Any)
Preparation
In a large saucepan, heat 3 tablespoons olive oil. Fry the onions, garlic and ginger until they start turning golden. Then add remaining 1 tablespoon olive oil and curry powder and cook, stirring for 1 minute.
Add chicken to the saucepan and cook for 4 minutes, stirring often. Add tomatoes, apple cider vinegar, water and dates and simmer for 5 minutes. Then add sweet potato and salt (optional) and simmer over medium heat for another 20 minutes, stirring occasionally until chicken and potatoes are cooked and tender. If the curry is too thick, stir in a little water at a time until it is the consistency you want.
Note: Serve with rice of your choice. I used basmati rice, but I also like this curry with brown rice for a healthier version.
