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.

~~ Quick PIN Link ~~

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 !

• Weeknight Curry and Rice
• Curry Shrimp Sub
• Quick Curry Curry

Cape Malay Chicken Curry

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

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Course Dinner

Cuisine South-African

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

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Ingredients

  

1x2x3x

• 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.

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

LINDA