Cape Malay Chicken Curry

This curry will taste even more delicious the next day, so make it for the family a day in advance.



Combine ginger, cardamom, coriander and fennel in a pestle and mortar. Grind or mash together. Add cumin, garam masala and turmeric and mix well.

Heat oil in a large, heavy-based saucepan. Add onion and sauté until soft. Add ground spices and more oil if necessary. Fry for about 2 minutes.

Add tomatoes, Spur Durky Sauce, Spur Peri-Peri Sauce, sugar, Spur Lemon & Peri Peri Spice and Spur Classic Biltong Spice. Simmer for about 5 minutes.

Add chicken pieces and stir well. Reduce heat and simmer with lid on for about 20 minutes. Add the coriander and stir gently. Serve with basmati rice.