Cape Malay Chicken Curry by Zurie
Experience the rich, aromatic flavors of South Africa with Zurie's Cape Malay Chicken Curry, a heartwarming dish that blends fragrant spices with subtle sweetness. Made with tender chicken pieces, creamy potatoes, and the surprising addition of dried apricots, this curry boasts a perfect balance of savory and sweet. Infused with a medley of bold spices like turmeric, garam masala, and cinnamon, it’s slow-simmered to perfection for ultimate depth of flavor. The vibrant garnishes of yogurt and fresh cilantro add a cooling touch, while serving suggestions like steamed basmati rice or warm roti make it a complete, satisfying meal. Ready in just over an hour, this family-friendly recipe is an inviting introduction to Cape Malay cuisine that’s as comforting as it is exotic.
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Recipe Information
Ingredients
- 1 kg chicken pieces (thighs, drumsticks, or a mix)
- 2 tbsp vegetable oil
- 1 unit large onion, finely chopped
- 3 unit garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp garam masala
- 0.5 tsp ground cinnamon
- 2 tbsp mild curry powder
- 2 unit large tomatoes, finely chopped
- 3 unit potatoes, peeled and cut into quarters
- 1 cup chicken stock
- 6 unit dried apricots, chopped
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup plain yogurt (for garnish)
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5–7 minutes until golden and softened.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, garam masala, ground cinnamon, and curry powder. Stir well and toast the spices for 1–2 minutes.
Add the chicken pieces to the pot and stir to coat them evenly in the spice mixture.
Stir in the chopped tomatoes and cook for 5 minutes until they start to break down.
Add the potatoes, chicken stock, dried apricots, sugar, salt, and black pepper. Mix well.
Bring the curry to a gentle simmer, cover, and cook for 40 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.
Taste and adjust the seasoning, adding more salt or a pinch of sugar if needed.
Serve the curry hot, garnished with a dollop of yogurt and fresh cilantro.
Pair with steamed basmati rice or warm roti for a complete meal.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 24.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1132 mg | 24% | |
*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.
