📝 About This Recipe
This iconic South African dish is a beautiful marriage of Indonesian influence and Dutch colonial history, characterized by its vibrant yellow hue and fragrant, mild spice profile. Unlike its fiery Indian counterparts, Cape Malay curry leans into the sweetness of dried fruit and the warmth of cinnamon, ginger, and turmeric. It is a soul-warming comfort food that tells the story of Cape Town’s rich cultural tapestry in every aromatic bite.
🥗 Ingredients
The Chicken and Marinade
- 2 lbs Chicken thighs (boneless and skinless, cut into bite-sized chunks)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
The Aromatics and Spices
- 3 tablespoons Vegetable oil (or ghee for extra richness)
- 2 large Onions (finely diced)
- 4 pieces Garlic cloves (minced)
- 1 tablespoon Fresh ginger (finely grated)
- 1 piece Cinnamon stick (about 2 inches long)
- 4 pieces Cardamom pods (bruised slightly)
- 1 piece Star anise
- 2 tablespoons Cape Malay Curry Powder (use a mild, fragrant blend)
The Braise
- 1 cup Canned tomatoes (crushed or finely chopped)
- 1.5 cups Chicken stock (low sodium)
- 1/2 cup Dried apricots (halved)
- 2 medium Potatoes (peeled and cubed into 1-inch pieces)
- 1 teaspoon Brown sugar (to balance the acidity)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken chunks with the lemon juice, turmeric, and salt. Set aside to marinate for at least 15 minutes while you prep the other ingredients.
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2
Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium heat.
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3
Add the diced onions to the pot. Sauté for 8-10 minutes, stirring frequently, until they are soft and a deep golden brown. Do not rush this; the caramelized onions provide the base flavor.
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4
Stir in the garlic, ginger, cinnamon stick, cardamom pods, and star anise. Cook for 1-2 minutes until the spices release their fragrance.
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5
Add the Cape Malay curry powder and a splash of water (to prevent burning). Stir constantly for 1 minute to 'toast' the spices.
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6
Add the marinated chicken to the pot. Increase heat to medium-high and brown the meat for about 5 minutes, ensuring it is well-coated in the spice paste.
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7
Pour in the crushed tomatoes, chicken stock, and brown sugar. Stir well, scraping the bottom of the pot to release any flavorful browned bits.
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8
Add the cubed potatoes and the halved dried apricots. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 30-35 minutes. The chicken should be tender and the potatoes soft when pierced with a fork.
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10
Remove the lid and simmer for another 5 minutes if you prefer a thicker sauce. Taste and adjust seasoning with more salt if necessary.
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11
Remove the whole spices (cinnamon, star anise, cardamom) if you can find them before serving.
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12
Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
If you cannot find a specific Cape Malay curry blend, mix 1 tbsp mild curry powder with 1/2 tsp cumin and 1/2 tsp ground coriander. Always use chicken thighs rather than breasts; they remain juicy during the long simmering process. For an even more authentic texture, allow the curry to sit for 2-3 hours after cooking; the flavors deepen significantly over time. Avoid over-stirring once the potatoes are soft, otherwise they will break down and make the sauce cloudy. If the curry is too acidic from the tomatoes, add an extra teaspoon of fruit chutney or brown sugar.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati rice or yellow 'Geelrys' with raisins. Pair with a side of Mrs. Ball's Peach Chutney for the ultimate South African experience. Warm, buttery Roti or Naan is essential for scooping up the fragrant sauce. A simple Tomato and Onion Sambal (finely diced tomato, onion, and vinegar) adds a refreshing crunch. Enjoy with a crisp, chilled Chenin Blanc or a light Ginger Beer.