Cape Malay chicken curry

8 servings
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A fragrant homely curry.

By Food24 November 03 2009
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Ingredients (14)

180 ml butter
4 onion — chopped
80 ml garlic and ginger paste
80 ml curry powder
10 ml paprika
250 ml tomato purée
1.5 kg chicken breast fillets — cut into strips
80 ml chutney
15 ml sesame seeds
65 ml curry leaves
60 ml cumin — ground
125 ml fresh coriander — chopped
salt and freshly ground black pepper — to taste
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Heat frying pan, add butter and onions, and cook until transparent.
Add ginger, garlic, curry powder, paprika and tomato purée.
Cover and cook for 5 minutes.
Add chicken to garlic mixture and cook for 10 minutes.
Add chutney, sesame seeds, curry leaves and cumin, then cook for a further 4 minutes.
Add chopped coriander, salt and pepper.
Add a little water and cook for 20 minutes or until chicken is cooked through.
Serve with rice.

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