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Cape Malay Chicken Curry

Recipe Rating

Traditional Cape Malay curries are spicier and less hot than Indian curries, they are also drier.

Delicious Cape Malay Chicken Curry


They can also be somewhat, not very, sweet depending on the recipe and the cook.

This Cape Malay Chicken Curry was another recipe passed onto me by my friend Mymoena Davids a very, very long time ago.

You can use whatever chicken portions you wish for this dish

, Either a chicken cut into portions, drumsticks, thighs (or a mixture of both) or even chicken breasts.

Chicken Curry Ingredients

1kg (1lb 3oz) Chicken portions
5ml (1tsp) chopped fresh ginger
5 cloves garlic
450g (1lb) potatoes
45ml (3tbsp) vegetable oil
6 fresh curry leaves (optional)
OR8 dried (optional) 8 cardomon pods
5 sticks cinnamon
2 star anise
3 medium onions
2½ml (½tsp) mustard seeds (optional) 250ml (1cup) water
45ml (3tbsp) tomato purée
10ml (2tsp) leaf masala (may use mild curry powder)
15ml (1Tblsp) turmeric
5ml (1tsp) salt
10ml (2tsp) ground cumin
5ml (1tsp) ground fenugreek
5ml (1tsp) fennel powder
60ml (2tbsp) chopped fresh dhania (coriander) leaves (optional)

Preparing the Chicken Curry

Wash and dry the chicken pieces

Rub the chopped ginger and garlic over the chicken and let stand for +/-10 minutes

Peel and quarter the potatoes

Heat the oil in a saucepan and lightly saute the curry leaves (if using) remove the leaves from the pan and set aside

Ensure that the oil is hot and then add the onions, cardomom, cinnamon, star anise, and mustard seeds (if using)

Saute lightly until the onions become transparent and the mixture is a rich golden brown colour

Add the water and bring to a rolling boil

Add the tomato pureacute, leaf masala, salt and chicken, return to the boil, then reduce the heat and simmer for 10 minutes

Add the potatoes, cumin, fenugreek, fennel and the sauteacute'd curry leaves (if using)

Simmer for a further 35 minutes or until the chicken is tender, adding the coriander leaves (if using) about 5 minutes before the end of the cooking time

There you have, what I'm sure you'll find, the very best and most delicious traditional Cape Malay Chicken Curry you've ever tasted

Serve with rice or Malay roti

Serves 6 :- Enjoy

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My Afri Chef Cookbook is currently unavailable as I am revising, updating and rewriting it in Kindle format.

Listed below are a few of my favourite South African Cookbooks in Kindle format, available for immediate download from Amazon.

My Cape Malay Kitchen is a relatively new release which has immediately claimed a prominent place amongst my favourite recipe books. If you are interested in Cape Malay cooking, culture and life, I strongly recommend this excellent book, which will provide many delightful meals and insights into a loving daughter's relationship with an ill father
Faldela Williams is a renowned Cape Malay cook and her The Cape Malay Illustrated Cookbook provides comprehensive and easy to follow instructions for many delicious traditional Cape Malay recipes.
Moving to the broader sphere of South African Cuisine I have included Traditional South African Cooking by Magdaleen van Wyk and Pat Barton, a South African recipe book deserving of inclusion in the arsenal of any cook wishing to create a wide range of delectable South African meals.

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