RecipesSouth African 
Cape Malay Chicken Curry
A fragrant, mildly sweet Cape Malay curry with apricot jam and warming spices.
Ingredients
- 1kg chicken pieces (bone-in)
- 2 onions, sliced
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 3 tomatoes, chopped
- 2 potatoes, cubed
- 2 tbsp Cape Malay curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 cinnamon stick
- 2 tbsp apricot jam or chutney
- 1 bay leaf
- Salt & pepper
- 2 tbsp oil
Method
- 1
Heat oil. Add onions, garlic, and ginger. Cook until golden.
- 2
Stir in curry powder, cumin, turmeric, cinnamon stick. Toast for 1 minute.
- 3
Brown chicken pieces lightly.
- 4
Stir in chopped tomatoes, potatoes, bay leaf, and chutney. Season with salt and pepper.
- 5
Simmer gently for 40–50 minutes until chicken is tender and sauce thick.
- 6
Serve with rice, roti, or samp.
Swaps & variations
- Substitute chicken with butternut and chickpeas
- Add coconut milk for a creamier finish
- Add raisins for traditional sweetness
- Add fresh coriander before serving
Storing & freezing
Keeps 3–4 days refrigerated. Freezes beautifully for up to 3 months.
Grow it yourself
- Tomatoes: Require warm soil and full sun; water deeply; support with stakes
- Potatoes: Plant seed potatoes in early spring; hill soil as they grow
- Onions: Plant sets early spring or autumn; full sun
- Garlic: Plant late autumn/winter; mulch well
- Bay: Thrives in sunny sheltered areas; Coriander: Best in cool weather and partial shade
- Basil repels flies and improves tomato health
- Plant marigolds to deter nematodes
- Neem spray helps with whiteflies and beetles
- Encourage ladybirds for aphid control
- Tomatoes: Pick bright red and fragrant
- Potatoes: Harvest once foliage dies back; cure 1–2 weeks
- Onions & Garlic: Harvest when tops flop over; dry thoroughly
- Coriander: Cut leaves young before bolting
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