Cape Malay Chicken Curry

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: Cape Malay, South African
Servings: 4
Calories: 526 kcal

Ingredients

For the Curry:

• 1 kg chicken pieces (thighs & drumsticks, skin on)

• 250 g white onion (sliced)

• 2 tbsp vegetable oil

• 60 g fresh ginger (grated)

• 3 garlic cloves (crushed)

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground turmeric

• 2 tsp chili powder

• 4 cardamom pods (lightly crushed)

• 4 cloves

• 2 sticks of cinnamon

• ½ tsp sugar

• 1 tsp salt (or more to taste)

• 1.5 cups chicken stock

• 200 g tinned tomatoes (crushed)

• 1 tbsp tomato paste

• 2 potatoes (peeled and cut into chunks)

Instructions

1. Sauté Onions:

   • In a Dutch oven over medium heat, add vegetable oil and sliced onions. Fry until golden brown. Add salt and sugar, stirring to combine.

2. Cook Chicken:

   • Add grated ginger, and when fragrant, add the chicken pieces. Cook until slightly browned.

3. Add Garlic and Spices:

   • Once the chicken has color, stir in crushed garlic and cook for 1 minute. Add cumin, coriander, turmeric, chili powder, cardamom, cloves, and cinnamon; stir until aromatic.

4. Simmer:

   • Pour in chicken stock, stir, and cover. Simmer on low heat for 40 minutes, adding extra water if the stock reduces too much.

5. Incorporate Tomatoes:

   • Add crushed tomatoes and tomato paste; stir and cook uncovered for 30 minutes.

6. Prepare Potatoes:

   • Boil potatoes in salted water until tender. Drain.

7. Final Touches:

   • Check sauce consistency and seasoning. If too thick, add water. Serve immediately or let the curry sit overnight to deepen flavors. Gently stir in potatoes when ready to serve.

8. Serving Suggestion:

   • Traditionally served with Cape Malay yellow rice.