South African Chicken Curry
Experience the vibrant flavors of a South African Chicken Curry, a comforting dish that brings together tender chicken thighs, aromatic spices, and a luscious coconut milk-tomato base. This hearty recipe stands out with its blend of turmeric, cumin, coriander, and cinnamon, creating a fragrant and mildly spiced curry. Perfectly cooked potatoes add substance, while a final sprinkle of fresh cilantro brightens the dish. Whether paired with steamed rice or warm roti, this one-pot meal is an irresistible fusion of warmth and flavor. Ready in just over an hour and serving four, it’s a crowd-pleasing option for a cozy dinner or weeknight meal.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Cooking oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Turmeric powder
- 2 tablespoons Curry powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 stick Cinnamon stick
- 2 tablespoons Tomato paste
- 400 grams Diced tomatoes
- 200 milliliters Coconut milk
- 100 milliliters Chicken stock
- 2 medium Potatoes, peeled and cubed
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside.
Heat the cooking oil in a large, deep pan over medium heat.
Add the chopped onion and sauté until soft and golden, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the turmeric powder, curry powder, ground coriander, ground cumin, and the cinnamon stick. Stir well to toast the spices for about 30 seconds.
Add the chicken pieces to the pan and cook until lightly browned, about 5-7 minutes.
Stir in the tomato paste and diced tomatoes, and let the mixture simmer for 5 minutes.
Pour in the coconut milk and chicken stock, stirring to combine.
Add the cubed potatoes, then season with salt and black pepper.
Lower the heat to a gentle simmer, cover the pan, and let the curry cook until the chicken is tender and the potatoes are soft, about 25-30 minutes. Stir occasionally to prevent sticking.
Taste and adjust the seasoning if necessary.
Sprinkle the chopped fresh cilantro over the curry and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 7344 mg | 319% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 31.7 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4258 mg | 91% | |
*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.
