A restaurant I just discovered a few weeks ago is Tusker House in the Animal Kingdom at Walt Disney World. It is a buffet with African flare. One dish that stuck out the most for me was the Cape Malay Chicken Curry. It had great spice and bold flavors. We all kept going back up for more and fell in love with this dish. Lots of light spice and creamy coconut sets for a comfort meal.   Here we go! You will have to season the diced chicken with salt, pepper, Lawrey’s, garlic, ginger, curry powder and half the olive oil and marinate for 4 hours. You can chose what time best accommodates your cooking, but I would marinate for at least an hour.

 

Sear the chicken in olive oil. Then remove and reserve on a plate for later.

                                       Sauté the onions until they are slightly brown and translucent.

                                                                      Add jalapeno and cook for 2 minutes.

                                                     Add the flour and create a roux. Cook for a few minutes.

Add in the tomatoes, Coco Lopez and the chicken stock. Cover and simmer for 20-30 minutes.

Add the chicken and cook another 15-20 minutes. Adjust your seasonings as spicy or sweet as you like.

      Cape Malay Chicken Curry     Ingredients: 1 1/2 teaspoons olive oil 1.25 pounds large diced chicken 1 Clove of Garlic 1 tablespoon ginger 1 1/2 teaspoons Madras Curry Powder 3/4 teaspoon Salt 1/4 teaspoon Lawry’s Salt 1/4 teaspoon Black Pepper 1 small onion 1 small jalapeno pepper 1 tablespoon Flour 14.5 oz. Diced Tomatoes 1/4 cup Coco Lopez 1/2 cup Chicken Stock 1 1/2 teaspoons Cilantro, minced. Directions

1. Season diced chicken with salt, pepper, Lawrey’s, garlic, ginger, curry powder and half the olive oil and marinate for 4 hours.
2. Heat the oil in a large sauté pan and sear the chicken until golden brown. Remove chicken and reserve.
3. Add onions to the sauté pan and cook until slightly brown and translucent.
4. Add jalapeno and cook for 2 minutes.
5. Add the flour and create a roux.
6. Cook for several minutes, then add in the tomatoes, Coco Lopez and the chicken stock.
7. Cover and simmer for 20-30 minutes
8. Add the chicken and cook another 15-20 minutes. Adjust your seasonings.
9. Garnish with Cilantro if you like and serve.

Sidenote: I tend to add a bit more Coco Lopez to my dish because we like it on the sweet side to balance out the curry.