Cape Malay Chicken Curry
In short: Chicken thighs simmered with potato, tomato, cinnamon and cardamom in a mild, fragrant curry with a touch of apricot sweetness. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 20 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 335 kcal
Cape Malay curry is the mellow, fragrant side of South African curry. Chicken simmers with onion, tomato, potato and warm spices such as cinnamon and cardamom, with a spoonful of apricot jam for a gentle sweetness. The heat is low, so children and guests who avoid chili can enjoy it. It is a Sunday dish in many Cape families, served with rice, sambals and a spoon of chutney.
Instructions
- Season the chicken with 1 teaspoon of the salt. Heat the oil in a heavy pot over medium-high heat and brown the chicken in batches, about 4 minutes per side. Set aside.
- In the same pot, cook the onions for 10 minutes until golden. Add the garlic, ginger, cinnamon, cardamom and cloves and cook for 1 minute.
- Stir in the curry powder, turmeric, cumin and chili powder and cook for 1 minute. Add the tomatoes and cook for 8 minutes, until thick.
- Stir in the water, jam and the remaining teaspoon of salt. Return the chicken to the pot, cover and simmer for 20 minutes.
- Add the potatoes, cover again and simmer for 20 to 25 minutes, until the potatoes are tender, the chicken reaches 74°C (165°F) and the sauce is thick.
- Remove the cinnamon stick. Stir in the lemon juice and scatter with coriander. Serve with rice or roti.
Tips
- For a fruitier curry, swap the jam for 6 chopped dried apricots and add them with the tomatoes.
- Skin-on chicken also works. Brown it skin-side down first and spoon off the excess fat before adding the onions.
Questions and answers
How is Cape Malay curry different from other curries?
It is milder and more fragrant, built on warm spices like cinnamon and cardamom, with a touch of sweetness from apricot or chutney. It usually contains potatoes and is served with rice and sambals.
Can I make this curry with lamb or beef?
Yes. Use cubed lamb shoulder or stewing beef and simmer for about 1 1/2 hours before adding the potatoes.
Does Cape Malay chicken curry freeze well?
Yes, for up to 3 months. The potatoes soften a little after thawing, but the flavor stays good.
How long does it take to make Cape Malay Chicken Curry?
About 1 h 45 min in total: 25 min of preparation and 1 h 20 min of cooking.
How many calories are in Cape Malay Chicken Curry?
About 335 kcal per serving, with 30 g of protein, 24 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 24 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 920 mg |
Estimated values, calculated from the ingredients.
