Cape Malay chicken curry
Fragrant, gently sweet and warm rather than fiery, with whole spices, tomato and soft potatoes. The Sunday curry that feeds everyone.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Serves
- 6
- Level
- Medium
Every Cape Town family has its own version of this curry, and every one of them is the right one. Ours leans on whole spices toasted until the kitchen smells like the Bo-Kaap, a spoon of apricot jam for sweetness, and potatoes that drink up the sauce.
Serve it with basmati, sambals and a stack of rotis, and make extra: it is even better the next day.
Method
- 01
Heat the oil in a large heavy pot over medium heat. Add the cinnamon, cardamom, cumin seeds and bay leaves and fry for 1 minute until fragrant.
- 02
Add the onions and cook gently for 12 minutes, stirring now and then, until soft and deep golden.
- 03
Stir in the garlic and ginger and cook for 1 minute, then add the curry powder, turmeric and coriander. Fry for 2 minutes, adding a splash of water if the spices catch.
- 04
Add the chicken and turn it in the spices until well coated, about 5 minutes.
- 05
Tip in the tomatoes, potatoes, stock, apricot jam and salt. Bring to a simmer, cover and cook on low for 35 minutes.
- 06
Uncover and simmer for another 10 minutes until the sauce has thickened and the potatoes are tender. Taste and adjust the salt.
- 07
Scatter with coriander and serve with rice, sambals and rotis.
Thighs stay juicy through the long simmer; breast will dry out. The curry keeps for 3 days in the fridge and freezes for 3 months.
Heat the oil in a large heavy pot over medium heat. Add the cinnamon, cardamom, cumin seeds and bay leaves and fry for 1 minute until fragrant.
Add the onions and cook gently for 12 minutes, stirring now and then, until soft and deep golden.
Stir in the garlic and ginger and cook for 1 minute, then add the curry powder, turmeric and coriander. Fry for 2 minutes, adding a splash of water if the spices catch.
Add the chicken and turn it in the spices until well coated, about 5 minutes.
Tip in the tomatoes, potatoes, stock, apricot jam and salt. Bring to a simmer, cover and cook on low for 35 minutes.
Uncover and simmer for another 10 minutes until the sauce has thickened and the potatoes are tender. Taste and adjust the salt.
Scatter with coriander and serve with rice, sambals and rotis.
