This post may contain affiliate links. See disclosure

July 11, 2014

Cape Malay Chicken Curry

Cape Malay Chicken Curry ~ Easy recipe for this traditional Cape Malay, South-African curry dish #CapeMalayCurry #CurryDish #ChickenRecipe

I love all Cape Malay dishes and grab recipes whenever I find one that looks great. This Cape Malay Chicken Curry was shared in a local magazine this month, and I only made a few minor adjustments to the recipe. Curry dishes are also not a seasonal dish in SA, we have it year round in so many ways.

I have always wanted to go to Cape Town for various reasons {I've been there ... when I was 3 weeks old - so that does not count!}. First, it seems the best Cape Malay food are being served there at most restaurants, secondly, I would love to see Table Mountain in real life.

Roy has been down to Cape Town many years ago on a military training thing for a few months and he said the Cape has the most bizarre weather - you look out one window and see the sun shining - go to the other side of the building and a huge storm is brewing. Also, he says the wind is most awful. And I have to mention that Roy is quite the adventurist in going places but he does not want to go back there. Not that I do not believe him, but just by watching the weather, I know I would only last about a day or two in such a windy city.

Nevertheless, I love the recipes from the Cape and am always looking for new recipes. We might be in the same country, but I have seen more than enough to say that I think Cape Town beats Johannesburg's food by far.

Back to today's recipe - the Ingredients list might look a little much, but if you take everything from your pantry and group them the way I have as listed below, this is actually a very quick and easy dish to prepare. And yes, every single ingredient is important !

PS: Use any strength of Curry Powder if Garam Masala is unavailable.


4 - 6 Servings


750g Chicken Fillets, cubed into bite sized pieces
Salt and Black Pepper
2 TB Olive Oil

1 Cinnamon Stick
1 TB Coriander Seeds
3 Cardamom Pods, husks removed
1 TB Fennel Seeds

1 Large Onion, chopped
3 t Garlic, crushed
3 t Ginger, crushed {or freshly grated}

2 t Turmeric
1 1/2 TB Garam Masala {Curry Powder}
1 t Ground Cumin
1 t Ground Coriander

1 can (410g) Chopped Tomatoes
1/4 cup Chutney
6 Medium Potatoes, peeled and quartered
1 cup Carrots, peeled and sliced into rings

2 cups Water

1 small can (210g) Peas, drained and rinsed
Salt and Black Pepper
Fresh Coriander, to serve


1.) Season the Chicken with Salt and Black Pepper - heat the Oil in a large saucepan and brown the Chicken - remove and set aside.
2.) Using the same saucepan - add the Cinnamon, Coriander Seeds, Cardamom and Fennel Seeds - fry until the whole spices stop spluttering.
3.) Add the Onion, Garlic and Ginger - fry until light brown - add the Turmeric, Garam Masala, Cumin and Coriander - stir-fry another minute.
4.) Add the Tomatoes, Chutney, Potatoes, Carrots and Chicken - mix until well coated with the spices.
5.) Pour the Water over, stir through, cover and simmer over low heat for 40 - 45 minutes or until the Potatoes are tender and the Chicken is fully cooked.
6.) Stir in the Peas and season to taste with Salt and Black Pepper - heat another minute.

Scatter over the Fresh Coriander and serve over Rice, Roti's, Poppadums or even mashed potatoes.

Cape Malay Chicken Curry ~ Easy recipe for this traditional Cape Malay, South-African curry dish #CapeMalayCurry #CurryDish #ChickenRecipe

1 comment:

  1. Linda, this looks really good! I'm not a fan of wind either, but I'd probably give it a go just to see the weird weather!


Comments will only show once moderated