Cape Malay Chicken Curry
A heritage South African curry slow-cooked with warm spices, potatoes, and a touch of sweet apricot jam.
South Africa's melting pot of flavours at its very best. Slow-cooked with cinnamon, cardamom, potatoes, and just a touch of apricot jam for that perfect sweet-spicy balance—this dish tells a story with every bite. Comfort, culture, and history on a plate.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Fry Aromatics & Whole Spices
Heat the 2 tbsp of oil in a large pot over medium heat and fry the sliced onions until golden brown.
- 2
Add the 1 cinnamon stick and 3 cardamom pods; fry for about 1 minute until whole spices are fragrant.
- 3
Build Sauce Base & Add Chicken
Stir in the sliced green chillies, 2 tbsp ginger–garlic paste, and 2 blended tomatoes. Cook down until thickened.
The rest of this recipe
There's 8 more ingredients and 4 more steps to go.
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Ivana’s note
Bone-in chicken pieces (like thighs and drumsticks) are key here—they release rich collagen into the gravy as it simmers, keeping the sauce thick and luxurious.
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