A flavorful and aromatic chicken curry inspired by Cape Malay cuisine, perfect for a hearty meal.
Prepare the spices by crushing the fennel seeds, cardamom pods, and cinnamon stick in a mortar and pestle.
Crushing the spices releases their essential oils, enhancing the flavor of the curry.
Heat the oil in a large pot over medium heat and sauté the chopped onion until translucent.
Stir the onion frequently to prevent it from burning.
Add the crushed spices and ground spices to the pot, stirring for about 2 minutes until fragrant.
Toasting the spices enhances their aroma and depth of flavor.
Stir in the chopped tomatoes and cook for 5 minutes, allowing the mixture to thicken slightly.
Use ripe tomatoes for a richer sauce.
Add the chicken pieces to the pot, stirring to coat them in the spice mixture.
Ensure the chicken is evenly coated with the spices for consistent flavor.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally.
Check occasionally to ensure the curry doesn't stick to the bottom of the pot.
Add the minced garlic, brown sugar, lemon juice, and salt, stirring well.
Taste and adjust the seasoning as needed for balance.
Simmer uncovered for an additional 15 minutes, allowing the flavors to meld.
Letting the curry simmer uncovered helps concentrate the flavors.
Serve the curry hot with steamed rice or your choice of sides.
Garnish with fresh cilantro for a burst of freshness.
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