Cape Malay curry

 Here's a simplified recipe for Cape Malay curry:

Ingredients: - 500g boneless chicken, cut into pieces - 2 onions, finely chopped - 3 cloves of garlic, minced - 2 tablespoons vegetable oil - 2 tablespoons Cape Malay curry powder (or any curry powder of your choice) - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 cinnamon stick - 2 teaspoons sugar - 1 tablespoon tomato paste - 400ml coconut milk - 2 potatoes, peeled and cut into chunks - Salt and pepper to taste - Fresh coriander leaves for garnish (optional)

Instructions: 1. Heat the vegetable oil in a large pot or deep pan over medium heat. Add the chopped onions and garlic, sauté until fragrant and golden. 2. Add the chicken pieces to the pot and cook until browned on all sides. 3. In a separate bowl, mix together the curry powder, turmeric, and cumin. Sprinkle this spice mixture over the chicken, stirring well to coat evenly. 4. Add the cinnamon stick, sugar, and tomato paste to the pot. Give it a good stir to combine. 5. Pour in the coconut milk and add the potatoes. Stir gently to combine all the ingredients. 6. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking. 7. Taste and season with salt and pepper according to your preference. 8. Once cooked, remove the cinnamon stick and serve the Cape Malay curry hot with steamed rice or naan bread. 9. If desired, garnish with fresh coriander leaves before serving. Enjoy your homemade Cape Malay curry!