Cape Malay Chicken Curry ~ Easy recipe for this traditional, spicy Cape Malay, South-African curry dish and the curry is an all season recipe
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.
Cape Town and the weather:
My hubby 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 hubby 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 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.
More Curry recipes !
Cape Malay Chicken Curry
- 750 g Chicken Fillets cubed into bite sized pieces
- Salt and Black Pepper to taste
- 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 Fresh Garlic crushed
- 3 t Fresh Ginger finely grated
- 2 t Turmeric
- 1 1/2 TB Garam Masala ( or Curry Powder if unavailable )
- 1 t Ground Cumin
- 1 t Ground Coriander
- 1 can Chopped Tomatoes ( 410g - 14oz )
- 1/4 cup Fruit Chutney
- 6 medium Potatoes peeled and quartered
- 1 cup Carrots peeled and sliced into rings
- 2 cups Water
- 1 small can Peas drained and rinsed ( 210g - 7oz )
- Salt and Black Pepper to taste
- Cilantro to serve
- Season the Chicken with Salt and Black Pepper – heat the Oil in a large saucepan and brown the Chicken – remove and set aside
- Using the same saucepan – add the Cinnamon, Coriander Seeds, Cardamom and Fennel Seeds – fry until the whole spices stop spluttering
- Add the Onion, Garlic and Ginger – fry until light brown – add the Turmeric, Garam Masala, Cumin and Coriander – stir-fry another minute
- Add the Tomatoes, Chutney, Potatoes, Carrots and Chicken – mix until well coated with the spices
- 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
- Stir in the Peas and season to taste with Salt and Black Pepper – heat another minute.
Scatter over Cilantro and serve
Scatter over the Fresh Coriander and serve over Rice, Roti’s, Poppadums or even mashed potatoes.