Cape Malay Chicken Thighs Curry

Ingredients

• 2 lb Chicken Thighs
• 1 onion, sliced
• 3 cloves garlic + 1 tbsp ginger
• 2 tbsp curry powder + 1 tsp turmeric + 1 cinnamon stick + 3 cardamom pods
• 2 tbsp apricot jam + 6 dried apricots, halved
• 1 can chopped tomatoes
• 1 cup stock
• 2 tbsp oil
• Rice and sambals (chopped banana, coconut, chutney) to serve

Method

1. Gold the onion in the oil, 6 minutes, then the garlic, ginger, and all the spices for 2 fragrant minutes.
2. Add the Chicken Thighs and turn to coat in the spice base.
3. Add the tomatoes, stock, jam, and dried apricots. Simmer partly covered 30 minutes until tender and the sauce is thick and amber.
4. Taste the balance — Cape Malay curries ride sweet-and-spiced, gentle heat with fruit depth; adjust jam and salt accordingly.
5. Serve with rice and the traditional little sambal bowls. Three centuries of Cape Town history in one fragrant pot.