Cape Malay Chicken Curry
Start to finish: One hour
Makes: Six servings
1 Tbsp fennel seeds
1 tabTbsp espoon cumin seeds Kosher salt and ground black pepper 1 tsp turmeric
2 lbs. boneless skinless chicken thighs, trimmed and patted dry
2 Tbsp grapeseed or other neutral oil 2 medium yellow onions, chopped 4-oz chunk fresh ginger, peeled and cut into 5 pieces
4 medium garlic cloves, minced 2 serrano chilies, stemmed and halved lengthwise
2 cups low-sodium chicken broth or water
1 pint grape or cherry tomatoes Two three-inch cinnamon sticks
2 bay leaves
1 lb. Yukon Gold potatoes, cut into 1-inch cubes
2 Tbsp lemon juice (1 lemon), plus lemon wedges, to serve
1/2 cup loosely packed fresh mint leaves, torn
Cooked basmati or jasmine rice, to serve
In a bowl, mix the fennel, cumin and 1 tsp each of salt and pepper and the turmeric. Use 1 Tbsp of the mixture to season the chicken.
In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the onions and cook, stirring occasionally, until lightly browned, eight to 10 minutes. Stir in the ginger, garlic and chilies, then cook, stirring, until fragrant, about 30 seconds. Stir in the broth, tomatoes, cinnamon stick, bay leaves and remaining spice mixture, then submerge the chicken thighs.
Bring to a simmer, then cover and cook for 25 minutes, adjusting the heat to maintain a steady but gentle simmer. Stir in the potatoes, cover and return to a simmer. Cook until the chicken and potatoes are tender, another 12 to 15 minutes.
Using tongs, transfer the chicken to a large plate. Remove and discard the ginger, cinnamon sticks, bay leaves and chili halves, then continue to simmer over medium until the liquid is slightly reduced, about five minutes.
Meanwhile, using two forks, pull the chicken into bite-size pieces, then return to the pot and stir to combine, taking care not to break up the potatoes. Stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with mint. Serve with rice and lemon wedges.