Cape Malay Chicken Curry

Mix the flour with pepper, salt, cardamom powder, turmeric and ground coriander. Cut the chicken breast fillets into coarse strips and roll them in the flour and spice mixture. Heat the oil with the butter and brown the chicken pieces on all sides. Remove from the frying pan and let drain in a sieve.

Finely dice the onions and brown them with the garlic in the saucepan where the meat was previously browned. Add the ginger, cumin, fennel seeds, lime leaves, curry powder, ground cardamom and chopped chili pepper, fry briefly, add the coarsely diced tomatoes and extinguish with the chicken stock. Cook on the stove until it thickens slightly.

Add the chicken strips again and sauté gently until done. Season with pepper and salt.

Add the yogurt and the chopped coriander to the curry and stop cooking.

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Tip: Use creamy natural yogurt for an even finer result!

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