Cape Malay Chicken Curry – Tusker House – Animal Kingdom

    Animal Kingdom’s Tusker House buffet is one of the best-kept secrets around when it comes to Disney dining and Character Meals.

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    Cape Malay Chicken Curry - Tusker House - Animal Kingdom
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    Course Main Dish
    Cuisine African
    Keyword recipe, Tusker House
    Servings
    people
    Ingredients
    • 2 pounds boneless skinless chicken breasts
    • Coarse salt to taste
    • freshly ground pepper to taste
    • 2 tablespoons vegetable oil
    • 2 large onions diced
    • 2 green chilies seeded and finely sliced
    • 1 teaspoon crushed garlic
    • 1 teaspoon crushed fresh ginger
    • 1-4 tablespoons Madras Curry powder
    • 1 tablespoon Flour
    • 3-4 large vine ripened tomatoes chopped
    • 3 tablespoons cream of coconut
    • 1 cup chicken stock
    • 1 tablespoon fresh chopped cilantro
    Course Main Dish
    Cuisine African
    Keyword recipe, Tusker House
    Servings
    people
    Ingredients
    • 2 pounds boneless skinless chicken breasts
    • Coarse salt to taste
    • freshly ground pepper to taste
    • 2 tablespoons vegetable oil
    • 2 large onions diced
    • 2 green chilies seeded and finely sliced
    • 1 teaspoon crushed garlic
    • 1 teaspoon crushed fresh ginger
    • 1-4 tablespoons Madras Curry powder
    • 1 tablespoon Flour
    • 3-4 large vine ripened tomatoes chopped
    • 3 tablespoons cream of coconut
    • 1 cup chicken stock
    • 1 tablespoon fresh chopped cilantro
    Instructions
    1. Trim fat from chicken and cut into 1 inch cubes.
    2. Season with salt and pepper.
    3. Heat oil in a large skillet over medium high heat.
    4. Add the chicken and sear until browned, stirring often.
    5. Remove the chicken.
    6. Add onions and cook until lightly browned and tender.
    7. Add chilies, garlic, and ginger.
    8. Cook 2 minutes.
    9. Add curry powder and cook 1 minute.
    10. Whisk in the flour and stir over low heat until flour is cooked and the mixture has thickened slightly.
    11. Stir in tomatoes, cream of coconut, and chicken stock; return chicken to the pan.
    12. If too thick, stir in more chicken stock.
    13. Cover and simmer for 45 to 50 minutes, or until the chicken is tender.
    14. Stir occasionally to avoid burning.
    15. Taste and adjust seasonings.
    16. To serve, garnish with cilantro and serve with rice pilaf or couscous.
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    Recipe Notes

    Curry powder is actually a blend of up to 20 spices, herbs, and seeds. Commercial curry powder comes into basic styles - standard, and the hotter Madras. Curry powder should be stored no longer than two months in an airtight container.

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