Cape Malay Curry

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Cape Malay curry is a fragrant, slow-simmered stew that grew from the spice trade in Cape Town's Bo-Kaap community. Warm cinnamon, cardamom, and turmeric mingle with dried apricots and vinegar for a sweet-savory sauce that clings to tender chicken. Serve it with basmati rice or flaky roti for an authentic Sunday lunch.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 22 gSugar
• 42 gProtein
• 720 mgSodium
• 880 mgPotassium
• 105 mgCalcium
• 4.5 mgIron
• 15 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.2 kg (2.6 lb) bone-in chicken thighs, skin removed
• 1/2 cup plain full-fat yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon fresh lemon juice
• 1 teaspoon fine sea salt

For the Cape Malay spice blend

• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons ground turmeric
• 1 to 2 teaspoons cayenne pepper
• 1 teaspoon ground cinnamon
• 6 green cardamom pods, lightly crushed
• 4 whole cloves
• 2 dried bay leaves
• 1 teaspoon freshly ground black pepper

For the curry

• 3 tablespoons vegetable oil
• 2 large yellow onions, finely sliced
• 5 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 1 can (400 g) chopped tomatoes
• 1 cup low-sodium chicken stock
• 8 dried apricots, halved
• 1/3 cup golden raisins
• 2 medium Yukon gold potatoes, cut into 2 cm cubes
• 2 tablespoons malt vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt, plus more to taste

To finish

• 1/3 cup fresh cilantro, roughly chopped
• 2 tablespoons toasted flaked almonds (optional)
• Cooked basmati rice, to serve

Directions

1. Combine chicken thighs, yogurt, ginger-garlic paste, lemon juice, and salt in a large bowl. Cover and refrigerate for at least 2 hours, preferably overnight, to let the marinade penetrate the meat.
2. Heat a heavy-bottomed Dutch oven over medium heat. Add cardamom pods, cloves, and bay leaves; toast for 30 seconds until fragrant, then pour in the vegetable oil.
3. Add the sliced onions and cook for 10 to 12 minutes, stirring often, until they turn a deep caramel brown. Stir in the garlic and grated ginger and cook for 1 minute more.
4. Add the ground coriander, cumin, turmeric, cinnamon, cayenne, and black pepper. Stir constantly for 2 minutes until the spices darken and smell toasted, adding a splash of stock if the pan gets dry.
5. Add the marinated chicken (reserve excess marinade) and brown lightly on both sides for 5 to 6 minutes. Stir in the tomato paste and chopped tomatoes; cook for 5 minutes until the mixture thickens and oil pools at the edges.
6. Pour in the reserved marinade, chicken stock, then add the apricots, raisins, potatoes, malt vinegar, sugar, and salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 35 to 40 minutes until the chicken pulls away from the bone and the potatoes are fork-tender.
7. Uncover and simmer for 5 more minutes if you want a thicker sauce. Fish out the bay leaves and cardamom pods, taste, and adjust salt and vinegar.
8. Stir in most of the cilantro, scatter the remaining cilantro and toasted almonds over the top, and serve hot with bowls of fluffy basmati rice or warm roti.

Cook’s Notes

• Marinate the chicken overnight whenever possible; the lactic acid tenderizes the meat and the spices soak deep into the flesh.
• Toast whole spices in a dry pan for 30 seconds before grinding – this single step unlocks the bright, almost floral notes that define Cape Malay cooking.
• Bone-in, skinless thighs stay juicy through the long simmer; if you swap in boneless breasts, cut the final simmer to 20 minutes so they don't dry out.
• Add 1 to 2 slit green chilies with the tomatoes for the bolder heat common in Durban-style versions.
• Like most curries, this dish tastes even better the next day – the spices meld and the sauce turns silky. Reheat gently with a splash of stock.

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