Cape Chicken Curry
Delight your taste buds with the rich, aromatic flavors of Cape Chicken Curry, a heartwarming South African-inspired dish that's perfect for any occasion. This comforting curry features tender, bone-in chicken pieces simmered to perfection in a fragrant blend of spices, including turmeric, coriander, cumin, and a hint of cinnamon, creating a beautifully layered flavor profile. The addition of potatoes, ripe tomatoes, and creamy coconut milk adds depth and balance, while bay leaves and cloves infuse the dish with warmth. Ready in just over an hour, this one-pot wonder is an ideal choice for family dinners or entertaining guests. Serve it with fluffy steamed rice, buttery roti, or crusty bread, and finish with a fresh sprinkle of cilantro for a truly unforgettable meal. Whether you're craving bold spices or cozy comfort food, this Cape Chicken Curry delivers both in every delicious bite!
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Recipe Information
Ingredients
- 1.5 kg bone-in chicken pieces (thighs and drumsticks preferred)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1.5 tsp ground cumin
- 0.5 tsp ground cinnamon
- 3 cloves
- 2 bay leaves
- 1 tsp ground paprika
- 0.5 tsp cayenne pepper (optional for heat)
- 2 ripe tomatoes, diced
- 3 medium potatoes, peeled and cubed
- 1.5 cups chicken stock or water
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 cup coconut milk
- 2 tbsp fresh cilantro, chopped
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until soft and golden, about 5 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the turmeric, coriander, cumin, cinnamon, cloves, bay leaves, paprika, and cayenne pepper (if using). Toast the spices for 30-60 seconds, stirring continuously to prevent burning.
Add the chicken pieces to the pot and stir to coat in the spice mixture. Let the chicken cook for 5-7 minutes, turning occasionally to lightly brown the pieces.
Add the diced tomatoes, potatoes, chicken stock, sugar, and salt to the pot. Stir to combine and bring the mixture to a simmer.
Cover the pot with a lid, reduce the heat to low, and let the curry cook for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, check that the chicken and potatoes are tender. Stir in the coconut milk and allow the curry to simmer uncovered for an additional 10 minutes to thicken slightly.
Taste and adjust seasoning if needed, adding more salt or spices to your preference.
Garnish with freshly chopped cilantro and serve the Cape Chicken Curry hot with steamed rice, roti, or crusty bread.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
