Cape Malay chicken curry
Cape Malay chicken curry, from above
Non vegCape Town

Cape Malay chicken curry

Fragrant, mildly sweet chicken curry with potatoes and warm spices. Bo Kaap Sunday.

75 minTime
41 gProtein each
mildSpice
Bo Kaap kitchens2 chapters · 1 min read

Make it your way

Grandma's wayMild sweet spiced chicken curry with potatoes.
The original
460kcalsame
41 gproteinsame
4 gfibresame
75minutessame

Cape Malay chicken curry.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1.2 kg pieces
Onion2, chopped
Garlic5 cloves
Gingera thumb
Tomato3, grated
Potato3, quartered
Curry powder2 tbsp masala
Turmeric (ground turmeric)½ tsp
Garam masala1 tsp
Whole spicescinnamon stick, cardamom, star anise
Curry leavesa sprig
Cooking oil (vegetable oil)3 tbsp
Sweet fruit chutney1 tbsp apricot chutney
Coriander leaves (cilantro)chopped
Water1⅔ cups
Saltto taste

Method

5 steps
  1. 1Fry whole spices and curry leaves in oil, then onions until golden.
  2. 2Add garlic, ginger, curry powder and turmeric for 1 minute.
  3. 3Add chicken and brown, then tomatoes.
  4. 4Add potatoes, water and chutney; simmer 35 minutes until the chicken is cooked through with no pink.
  5. 5Finish with garam masala and coriander.
Serve it like this

Serve with yellow rice, sambals and roti.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Cape Malay chicken curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Yellow rice30 min
Bread or rice Phulka30 min
With a main Sambal udang40 min
On the side Chakalaka30 min
On the side Coconut chutney10 min
To drink Kokum sharbat25 min
Something sweet Cape Malay koesisters150 min
Sign up to send it to your cook