Cape Malay Chicken Curry | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Our speedy, lemony Cape Malay curry recipe—made with boneless, skinless thighs—gets its bright flavor from whole spices (cumin & fennel) and browned onions.
Keywords
- Milk Street
- Food
- Recipes
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Ingredients
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- Kosher salt
- ground black pepper
- 1 teaspoon turmeric
- 2 pounds boneless skinless chicken thighs, trimmed and patted dry
- 2 tablespoons grapeseed or other neutral oil
- 2 medium yellow onions, chopped
- 1 4-ounce chunk fresh ginger, peeled and cut into 5 pieces
- 4 garlic cloves, minced
- 2 serrano chilies, stemmed and halved lengthwise
- 2 cups low-sodium chicken broth or water
- 1 pint grape or cherry tomatoes
- 2 cinnamon sticks
- 2 bay leaves
- 1 pound Yukon Gold potatoes, cut into 1-inch cubes
- 2 tablespoons 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
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