Cape Malay Chicken Curry
This Cape Malay Chicken Curry recipe brings gently warming spices, tender chicken and soft potatoes to the Christmas table. Cinnamon, cardamom and cloves give the gravy its fragrance, while tomatoes and a little lemon keep it lively. Cape Malay cooking varies between households; this is a practical home-style version, not a claim to one definitive family recipe.
For a hot South African Christmas, cook it in the cooler morning hours and reheat it safely before lunch. Serve modest portions with basmati rice, a crisp cucumber sambal and chilled water with lemon. Most of the cooking happens in one pot, leaving you free to set the table or find a shady spot while the curry gently simmers.
Ingredients
Chicken and vegetables
Spices
To finish
Instructions
- 1Pat the chicken dry with kitchen paper. Heat the oil in a large, heavy-based pot over a medium heat. Add the onions and cook for 10–12 minutes, stirring regularly, until soft and lightly golden.
- 2Add the cinnamon stick, cardamom and cloves. Stir for 1 minute, then add the garlic, ginger and optional green chilli and cook for another minute.
- 3Turn the heat down slightly. Add the ground coriander, cumin, turmeric, chilli powder and black pepper. Stir for 30 seconds, adding a splash of the measured water if the spices begin to catch.
- 4Stir in the grated tomatoes and salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes have softened into a thick sauce.
- 5Add the chicken and turn each piece in the sauce. Pour in the remaining measured water, scraping the bottom of the pot. Bring to a gentle simmer, cover and cook over a low heat for 15 minutes.
- 6Add the potatoes, nestling them into the gravy. Cover and simmer for 20–25 minutes, gently turning the chicken and potatoes once or twice. Add small splashes of hot water if the pot looks dry.
- 7Check that the potatoes are tender and the chicken reaches at least 75°C in the thickest part, away from the bone. If needed, cook a little longer. If the gravy is thin, simmer uncovered for 5–8 minutes; it should coat the chicken but still spoon easily over rice.
- 8Stir in the lemon juice and taste before adding more salt. Remove the cinnamon stick and any visible cardamom pods and cloves. Scatter with fresh coriander and serve hot with rice and a cool sambal.
Nutrition (per serving)
- Calories
- 420 kcal
- Carbohydrates
- 25 g
- Protein
- 37 g
- Fat
- 19 g
- Saturated fat
- 4.2 g
- Sugar
- 6 g
- Fibre
- 4 g
- Sodium
- 470 mg
- Cholesterol
- 165 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the curry the day before to keep Christmas morning simpler. Divide it into shallow containers and refrigerate within 2 hours, or within 1 hour if the temperature is above 32°C.
- Reheat gently with a splash of water, stirring carefully, until the chicken and gravy are steaming hot throughout and reach 75°C. Reheat only the amount you need.
- For a summer lunch, serve with cucumber-and-onion sambal and a tomato salad. Keep these chilled until serving, and offer extra chilli separately.
- On a buffet, keep the curry above 60°C in suitable hot-holding equipment. Otherwise, serve promptly and refrigerate leftovers within the safe cooling times above.
Frequently asked questions
Is Cape Malay chicken curry very hot?
This version is gently spiced rather than fiery. Leave out the green chilli and reduce or omit the chilli powder for a milder pot; the other spices still provide plenty of flavour.
Can I use boneless chicken?
Yes. Use about 1 kg boneless chicken thighs cut into large pieces. Simmer the potatoes in the tomato gravy and water for 10 minutes before adding the chicken, then cook together for 20–25 minutes, until the potatoes are tender and the chicken reaches 75°C.
Can I freeze the curry?
Yes. Cool promptly, pack into airtight containers and freeze for up to 3 months. Potatoes may become a little softer after thawing. Defrost in the fridge overnight, then reheat thoroughly to 75°C. The nutrition estimate excludes rice and sambals.
