Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Cape Malay Chicken Curry
Linda Nortje
Cape Malay Chicken Curry ~ Easy recipe for this traditional, spicy Cape Malay, South-African curry dish and the curry is an all season recipe
No ratings yet
Print Recipe
Pin Recipe
Course
Dinner
Cuisine
South-African
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
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 ½
TB
Garam Masala
( or Curry Powder if unavailable )
1
t
Ground Cumin
1
t
Ground Coriander
1
can
Chopped Tomatoes
( 410g - 14oz )
¼
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 )
TO FINISH:
Salt and Black Pepper
to taste
Cilantro
to serve
Instructions
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
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.