Cape Malay chicken curry

5 servings Prep: 20 mins, Cooking: 45 mins
Rate this recipe
Deeply aromatic with a gentle background heat.

By Food24 November 06 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (15)

1 tsp coriander — seeds
1 tsp cumin — seeds
5 cardamom — crushed, outer hasks removed
1 vegetable oil
12 chicken thighs and drumsticks
1 onion — diced
1 garlic — cloves, minced
1 red chilli — deseeded
2 tsp garam masala
1 tsp turmeric
2 cinnamon sticks
2 tsp fresh ginger — freshly grated
1 tsp sugar
400 g tinned tomatoes — whole peeled, chopped
250 ml coconut milk
Tap for ingredients
Tap for ingredients


For the spice mix:

Toast all the dry seeds together in a pan. Do not add any oil when frying as you want to natural oils of the spices to be released. When a slight dry smoke wafts up from the pan and you can smell the pungency of the spices, remove from the heat. Place the spices in a mortar and pestle and crush until fine or for a finer texture, mill in a coffee grinder.

For the curry:

Heat the oil in a frying pan and brown the chicken pieces in batches until they are well coloured on both sides. Season with salt and pepper, remove from the pan and set aside. Heat a little oil in the same pan and sauté the onion and garlic until softened. This should take about 7 minutes. Add the chilli, garam masala, turmeric, cinnamon, ginger and sugar. Cook the spices and onions together for a minute or two and then deglaze the pan with a splash of water. Scrape the spice mix into a blender and blitz to form a paste.

Add the chicken back into the pan and stir in the paste mixture. Cook for several minutes so that the spicy paste coats the chicken. Stir in the tomatoes and coconut milk. Place the lid on and simmer on a medium heat for approximately 35 -40 minutes. Taste and adjust the seasoning if necessary.

To make the caramelized bananas, slice a just ripe, but slightly firm banana in half. Brush with melted butter and dunk, cut side down, into brown sugar. Caramelize in a hot pan until tender and sticky. Serve whole and scoop out as a topping for the curry.

Handy hint:
As with most curries, this Cape Malay curry will taste even better the following day as the flavours mature.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.