Name: Chicken and baked bean curry
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Cape Malay
Ingredients: 15 ml olive oil; 2 onions finely chopped; 4 curry leaves; 1 bay leaf; 2 cinnamon sticks; 3 cardamom pods; 5 ml fennel seeds; 5 ml dried crushed chillies; 10-15 ml ginger and garlic paste; 5 ml ground turmeric; 45 ml masala or to your taste; 8 chicken pieces; 5 ml salt; 5 ml brown vinegar; 2 tins baked beans 410 g each; 65 ml fresh coriander chopped

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Ingredients (16)

15 ml	olive oil
2	onions — finely chopped
4	curry leaves
1	bay leaf
2	cinnamon sticks
3	cardamom pods
5 ml	fennel seeds
5 ml	dried crushed chillies
10-15 ml	ginger and garlic paste
5 ml	ground turmeric
45 ml	masala — or to your taste
8	chicken pieces
5 ml	salt
5 ml	brown vinegar
2 tins	baked beans — 410 g each
65 ml	fresh coriander — chopped

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Method:

Heat the oil in a large pot on medium heat, then add the onions, curry leaves, bay leaf, cinnamon sticks, cardamom pods, fennel seeds and chilli flakes and fry until the onions are lightly golden brown. Add the garlic and ginger and stir. Add a little water to the onion mixture and let it cook for about 10 – 15 minutes.

Add the turmeric and masala and stir. Add a little water and let it braise for about 8 minutes, as you want the spices to cook through.

Add the chicken and season with salt. Add 250 ml (1 cup) water and let it cook for 10 – 15 minutes.

Add the vinegar and baked beans and another 250 ml (1 cup) water. Cook on low-medium heat for about 20 – 25 minutes. Add the coriander and stir. Serve with white rice.

Recipe extract from Fatima Sydow’s new cookbook – Cape Malay Cooking: My Story, My Heritage