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Cape Malay Chicken Curry

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You know those cozy meals that make your whole house smell amazing? That’s what this Cape Malay Chicken Curry does.  It’s not super spicy but beautifully aromatic, with just the right amount of complexity.

This style of curry, rooted in South Africa’s Cape Malay community, is known for its unique blend of spices—think cinnamon, cloves, turmeric, coriander, and a hint of chile—paired with tender meat, often chicken or lamb, and sometimes sweet additions like dried apricots or chutney.

I made my own Cape Malay spice blend for this one, using a bunch of whole spices I toasted and ground myself (which sounds fancier than it is—it takes like 5 minutes). Once you’ve got that mix ready, the curry comes together pretty easily. Just sauté some onions, garlic, and ginger, add chicken, tomatoes, a few veggies, and that magical spice mix. Let it simmer and do its thing while you put your feet up (or make rice).

This curry is the kind of dish that tastes even better the next day, so go ahead and make a little extra. Serve it with basmati rice or warm flatbread, and maybe a little chutney on the side if you’re feeling fancy. Total comfort food—no passport required.

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Cape Malay Chicken Curry

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  • Author: Judy

Ingredients

Units Scale

FOR THE SPICE MIX:

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp black peppercorns
  • 1/2 tsp fenugreek seeds
  • 4–5 whole cloves
  • 1 dried chile (adjust to heat level)
  • 4–5 dried curry leave1 bay leaf
  • 2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt

FOR THE CURRY:

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into chunks
  • 2 tbsp olive oil or ghee
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or use minced ginger paste)
  • 2 tbsp Cape Malay curry spice mix
  • 1 large potato, peeled and diced
  • 1 large carrot, sliced
  • 1/2 cup chopped tomatoes (canned or fresh)
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • 1/2 cup dried apricots, chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Garnishes:

  • toasted, sliced almonds
  • chopped cilantro
  • chutney

Instructions

Make the Spice blend:

  • Toast all whole spices (from coriander seeds through bay leaf) in a dry pan over medium heat until fragrant, about 1–2 minutes.
  • Cool slightly, then grind into a fine powder using a spice grinder or mortar and pestle.
  • Stir in the ground turmeric, cinnamon, garlic powder, onion powder, and salt.
  • Store in an airtight container for up to 6 months.

Make the Curry:

  1. Heat oil in a large pot over medium heat.
  2. Add onions and cook until soft, about 5 minutes.
  3. Add garlic, ginger, and curry spice mix. Cook 1–2 minutes until fragrant.
  4. Add chicken and cook until lightly browned.
  5. Stir in potatoes, carrots, tomatoes, broth, apricots and coconut milk. Bring to a simmer, cover, and cook for 25–30 minutes or until chicken is tender and vegetables are cooked through.
  6. Finish with lemon juice and adjust salt and pepper to taste.

To Serve:

  • Steamed basmati rice, roti, or naan
  • Fresh cilantro
  • Optional: a spoonful of fruit chutney on the side

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