Malay Chicken Curry

Sophia’s Malay Chicken Curry

Malay curry is traditionally spicy and sweeter, rather than hot.

Serves 4 – 6

Ingredients

2 medium onions, sliced

2 cloves garlic, chopped

2 medium tomatoes, chopped

4 T olive oil

2 T curry powder, medium strength

¼ t ground ginger

3 cinnamon sticks

2 bay leaves

8 chicken portions

4 T water

100g soft dried apricots

125g dried prunes

salt and pepper to taste

To prepare

1.       Heat the olive oil in a saucepan.

2.       Fry the onions until they start to go brown.

3.       Add garlic and fry – the garlic must not go brown.

4.       Add the curry powder, ground ginger, cinnamon sticks and bay leaves, and fry.

5.       Add the chopped tomatoes and fry lightly.

6.       Add the chicken portions, and then the water.

7.       Cover and cook slowly for about 30 minutes.

8.       Add the salt and pepper, and dried fruit.

9.       Cover again and cook slowly for a further hour.

To serve

Serve on a bed of basmati or Arborio rice, or samp or mielie rice.

Sprinkle with finely chopped parsley.