Cape Malay chicken curry

Cape Malay chicken curry: A taste from Cape Town. Image: Msi Muzi Mathebula.

Cape Malay chicken curry – Flavours from the foot of Table Mountain

Indulge in the strong aromatic flavours of an authentic Cape Malay dish.

Cape Malay chicken curry

Cape Malay chicken curry: A taste from Cape Town. Image: Msi Muzi Mathebula.

If you have ever tasted Cape Malay dishes, you will know that they are infused with flavour like very few other dishes. This Cape Malay chicken curry is lip-smackingly delicious. With a delicate balance of strong spices and herbs, this Cape Malay dish is everything you can expect from the foot of Table Mountain.

This Cape Malay chicken curry makes use of chicken thighs without the skin but with the bones. Keeping the bones in meat adds so much flavour to any dish. So, make sure you use bone-in chicken thigh portions.

Like any other curry dish, this Cape Malay chicken curry has enough gravy to enjoy over rice. If you want to eat it without rice, you can also make steamed bread to soak up all the delicious flavours.

This recipe serves eight people. So, if you have some leftovers for the following day, simply store them in the fridge. Curry tends to get better the following day after the flavours had some time to infuse more.

Cape Malay chicken curry recipe

4 from 4 votes
Recipe by Msi Muzi Mathebula Course: MainCuisine: South AfricanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

Ingredients

  • 2 teaspoons mixed herbs

  • 5 cloves

  • 2 teaspoons turmeric

  • 1 teaspoon ground white pepper

  • 1 teaspoon coriander

  • 1 teaspoon cayenne pepper

  • 1 teaspoon cumin

  • 8 cardamons

  • 1 stick cinnamon snapped in half

  • 1 chilli, sliced

  • 400 g tomatoes, chopped

  • 2 tablespoons peach chutney

  • 500 ml chicken stock

  • 12 chicken thighs, skinless and bone-in

  • 1 teaspoon salt

  • 2 teaspoons ginger powder

  • 4 cloves garlic, finely chopped

  • 2 tablespoons olive oil

  • 1 onion, finely sliced

  • 500 g potatoes

  • handful fresh coriander

Method

  • Heat oil in a pot and add the onions and fry for 5 minutes until soft.
  • Add the garlic, ginger and cloves and let it cook for 5 minutes.
  • Add all remaining spices and chilli to the pot. Also, add all the tomatoes and peach chutney and keep stirring.
  • Add the chicken thighs and stir for 5 minutes.
  • Add the chicken stock, then close the pot with a lid and let it cook for 30 minutes.
  • Stir well and add the potatoes. Let it cook for 15 minutes until tender.
  • Add the coriander to the pot and take it off the heat.
  • This curry may be served with rice.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty Cape Malay recipes to prepare for your family and friends? Just have a look at our recipe page, we have so many delicious options for you to try out.

If you would like to submit a recipe for publication, please complete our recipe form here.