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Cape Malay chicken curry

Comfort Classics Dinner Tonight
Cape Malay Chicken Curry
15min
Prep Time
1hr
Cook Time
4
Servings
Print This Recipe

Served with apricot, coconut and garlic naan, roti or rice

Ingredients

  • 1 pack chicken drumsticks & thighs 
  • Salt & milled pepper
  • Ghee for frying

 

  • 3 onions, chopped
  • 4 garlic cloves, grated
  • 2cm piece fresh ginger, peeled and grated
  • 1cm piece fresh turmeric, peeled and grated
  • Fresh curry leaves
  • 3 Tbsp (45ml) medium curry powder
  • 2 Tbsp (30ml) garam masala
  • 2 Tbsp (30ml) chilli powder or paprika
  • 2 Tbsp (30ml) ground coriander
  • 1 Tbsp (15ml) ground cumin
  • 1 cinnamon stick
  • 1 large sachet (100g) tomato paste
  • 4 large salad tomatoes, grated
  • 3 Tbsp (45ml) brown sugar
  • 2 cups (500ml) chicken stock
  • 1 small can (200ml) coconut cream
  • ½ cup (125g) chopped dried Turkish apricots
  • 4 medium potatoes, peeled and quartered
  • 1 punnet (20g) fresh coriander, chopped
  • Juice of 1 lemon

 

Sambal:

  • 1 red onion, finely diced
  • 3 salad tomatoes, finely diced
  • ½ cucumber, finely diced
  • Handful fresh coriander, chopped
  • ¼ cup (60ml) white vinegar
  • 2 Tbsp (30ml) white sugar
  • 2 Tbsp (30ml) water 
  • Salt and milled pepper

 

Dhai:

  • 1 cup (250ml) buttermilk
  • 2 cloves garlic, grated
  • 1 tsp (5ml) ground cumin
  • 2 Tbsp (30ml) chopped fresh coriander

Method

  1. Season chicken well.
  2. Heat the ghee in a large pot and fry the chicken, skin-side down, until well browned. Remove and set aside.
  3. Add some more ghee and sauté onions for 3-5 minutes or until lightly browned.
  4. Add garlic, ginger, fresh turmeric and curry leaves and fry for 2 minutes.
  5. Add spices and stir through (add a splash of water if needed).
  6. Add tomato paste, tomatoes and brown sugar and cook for about 2-3 minutes.
  7. Place chicken back into the pot, pour over stock, coconut cream and add apricots and potatoes, cover with a lid and simmer gently for 15 minutes.
  8. Remove the chicken pieces, set aside, and simmer the remaining curry for a further 20-25 minutes.
  9. Return chicken pieces to the pot, add fresh coriander and lemon juice and simmer for a further 5-10 minutes. Adjust seasoning.
  10. For the sambal, combine ingredients in a bowl and mix together to combine. Season well.
  11. For the dhai, whisk together ingredients until smooth and season well.
  12. Serve with toasted coconut, garlic naan, roti or rice, sambal and dhai

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