Genuine Kaapse curry
Sophia Lindop’s new beautifully photographed book, Cape Town: Flavours and Traditions, is a musthave compilation of authentic Cape food. From ostrich fillet with onion marmalade to Smoorsnoek Parcels, it’s all simple food with an emphasis on local ingredients. But no Cape Town cookbook is complete without acknowledging the deep Malay influence.
Our favourite is this recipe for a stunning Malay Chicken Curry.
60ml olive oil 2 medium onions, sliced 2 cloves garlic, chopped 2 tbsp curry powder, medium strength 1/4 tsp fresh ginger, grated 3 cinnamon sticks 2 bay leaves 2 medium tomatoes, peeled and chopped 8 chicken portions 60ml water salt and freshly milled black pepper to taste 100g soft, dried apricots (optional) 125g dried prunes, pitted (optional)
Heat the olive oil in a saucepan. Fry the onions until they start to go brown. Add the garlic and continue to fry, being careful not to allow the garlic to go brown. Add the curry powder, ginger, cinnamon sticks and bay leaves, and fry to release the flavours. Add the chopped tomatoes and fry lightly.
Place the chicken portions in the saucepan and add the water. Cover and cook slowly for about 30 minutes.
Season with salt and pepper, and add the dried fruit. Cover again and cook slowly for a further hour.
Serve on a bed of Basmati rice with sweet pumpkin and greens.