Recipe
Cape Malay Chicken Curry
A fragrant Cape Malay chicken curry with warm spices, dried fruit and yellow rice.
Ingredients
Method
20 mins prep35 mins cook55 mins total
Season the chicken with half the salt. Heat the oil in a wide, lidded casserole, brown the chicken in batches, then transfer it to a plate.
Lower the heat and cook the onion for 8 minutes until soft. Stir in the garlic, ginger, cumin, coriander, turmeric, cinnamon and cardamom for 1 minute.
Return the chicken to the pan and add the chopped tomatoes, chicken stock and apricots. Bring to a simmer, cover and cook gently for 25 minutes until the chicken is tender.
Meanwhile, rinse the basmati rice. Cook it according to the packet instructions, folding through the raisins for the final 5 minutes.
Season the curry with the remaining salt and pepper, remove the cardamom pods if desired, and serve with the rice and mango chutney.
Notes
Swap the apricots for sultanas if preferred. Remove the cardamom pods before serving.
About this recipe
This Cape Malay chicken curry combines tender chicken, sweet dried apricots and warm spices in a rich tomato sauce. It is gently spiced rather than hot, with mango chutney for a bright sweet-savoury finish.
Serve it with basmati rice studded with raisins, letting the cinnamon, cardamom and turmeric bring the character of the dish.
