South African
Cape Malay Chicken Curry
A gently spiced Cape Malay chicken curry with soft potatoes, tomato, cinnamon, cardamom and a little apricot sweetness. It is traditionally braised slowly so the onions melt into the masala-rich gravy.
Ingredients
- Bone-in chicken thighs and drumsticks600g
- Sunflower oil2 tbsp
- Large onion, finely sliced1
- Garlic, crushed2 cloves
- Fresh ginger, grated1 tbsp
- Cinnamon stick1 small
- Green cardamom pods, lightly bruised3
- Whole cloves2
- Bay leaf1
- Cape Malay curry masala1 tbsp
- Ground turmeric1 tsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Mild chilli powder1/2 tsp
- Ripe tomato, grated or finely chopped1 large
- Tomato paste1 tbsp
- Potatoes, peeled and quartered2 medium
- Dried apricots, halved4
- Brown sugar1 tsp
- White vinegar1 tsp
- Fine salt1 tsp, or to taste
- Water or light chicken stock1 cup
- Fresh coriander, chopped2 tbsp
- Cooked rice, to serve2 cups
Method
- Pat the chicken dry and season it lightly with a pinch of the salt.
- Heat the oil in a heavy pot over medium heat, then brown the chicken pieces on both sides without cooking them through and set them aside.
- Add the sliced onion to the same pot and cook slowly for 8 to 10 minutes until golden, soft and beginning to sweeten.
- Stir in the garlic, ginger, cinnamon stick, cardamom pods, cloves and bay leaf, and cook for 1 minute until fragrant.
- Add the curry masala, turmeric, cumin, coriander and chilli powder, then stir for 30 seconds so the spices bloom in the oil without burning.
- Add the grated tomato and tomato paste, then cook for 4 to 5 minutes until the tomato darkens and the oil starts to separate from the masala.
- Return the chicken to the pot and turn it well in the spiced onion mixture.
- Add the potatoes, dried apricots, brown sugar, vinegar, remaining salt and water or stock.
- Bring to a gentle simmer, cover the pot with the lid slightly ajar, and cook for 30 to 35 minutes until the chicken is tender and the potatoes are cooked through.
- Uncover for the last 5 minutes if the gravy is too thin, or add a splash of water if it has reduced too much.
- Taste and adjust the salt, sweetness or vinegar so the curry is aromatic, mildly hot and gently sweet-sour.
- Scatter with fresh coriander and serve hot with cooked rice.
Common questions
Can I substitute boneless chicken for bone-in thighs and drumsticks in Cape Malay chicken curry?
Yes. Use boneless thighs for best flavor and tenderness. Reduce simmering time to about 25–30 minutes, since boneless pieces cook faster. Avoid breast meat if possible; it can dry out in a long curry.
How long should I cook the onions and spices so the curry tastes rich, not raw?
Cook the onions slowly for 8–10 minutes until golden and soft. Then bloom the garlic, ginger, whole spices, and ground spices for about 1 minute total, and cook the tomato mixture 4–5 minutes until it darkens.
What are the most common mistakes when making Cape Malay chicken curry?
The biggest mistakes are browning the spices too hard, rushing the onions, and not cooking the tomato paste long enough. Also avoid boiling hard once the chicken is added; keep it at a gentle simmer so the sauce stays smooth.
How should I store leftover chicken curry, and does it taste better the next day?
Cool it quickly, refrigerate in a covered container within 2 hours, and use within 3–4 days. It often tastes better the next day because the spices, onion, and tomato flavors settle and deepen overnight.
What should I serve with Cape Malay chicken curry?
Serve it with steamed rice, yellow rice, roti, or naan to soak up the sauce. A simple cucumber salad, sambals, or chutney works well on the side, and the sweet-sour curry also pairs nicely with extra apricots or raisins.