SA Recipes Cape Malay curry

Making Cape Malay curry !

Origin story:

Rumour has it: The Cape was formed by slaves from Malaysia and Indonesia who became known as the Cape Malays. Their food developed into a delicious fusion of Asian and European tastes, a sweet and spicy mix of meat, fruit, and spices.

This curry is a typical Cape Malay dish, using a fragrant blend of 15 exotic spices.

Ingredients :

What do you need ?

1 kg chicken mixed pieces
2 x onions
2 tbsp vegetable oil
60 g fresh ginger
3 x garlic cloves
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tsp chilli powder
4 cardamom pods, crushed
4 cloves
2 sticks of cinnamon
1 tsp sugar
1 tsp salt
5 cups chicken stock
200 g tinned tomatoes
1 tbsp tomato paste
2 potatoes

Instructions:

How is it made?

Over a medium heat, add the vegetable oil followed by the sliced onions. Fry until they start to turn golden brown, then add the salt and sugar and stir through.

Add the grated ginger and when it becomes fragrant, add the chicken pieces. When you have a little colour on the chicken pieces add the garlic and cook for a minute before adding the spices and mix to coat thoroughly.

Then Add the chicken stock, stir through, and cook covered for 40 minutes on a slow bubble. Add extra water if the stock reduces too far. Add the tomatoes and tomato paste and stir through, then cook uncovered for 30 minutes.

Meanwhile boil the potatoes in salted water until cooked through. If the sauce has reduced too far with the curry, add extra water, and always check for seasoning. At this stage you can add the potatoes to the curry and gently stir.

Once ready, this is often served with Cape Malay yellow rice.

Want more recipes ?

Check out all of the other local South African dishes we have available for you to try …