Chicken and baked bean curry

Fatima Sydow
6 servings Prep: 15 mins, Cooking: 1 hr
Rate this recipe
This curry is so easy to make and in no time the food is done and ready to serve. And for when you get unexpected visitors, it’s a lifesaver!

By Independent Contributor May 08 2023
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

15 ml olive oil
2 onions — finely chopped
4 curry leaves
1 bay leaf
2 cinnamon sticks
3 cardamom pods
5 ml fennel seeds
5 ml dried crushed chillies
10-15 ml ginger and garlic paste
5 ml ground turmeric
45 ml masala — or to your taste
8 chicken pieces
5 ml salt
5 ml brown vinegar
2 tins baked beans — 410 g each
65 ml fresh coriander — chopped
Tap for ingredients
Tap for ingredients


Heat the oil in a large pot on medium heat, then add the onions, curry leaves, bay leaf, cinnamon sticks, cardamom pods, fennel seeds and chilli flakes and fry until the onions are lightly golden brown. Add the garlic and ginger and stir. Add a little water to the onion mixture and let it cook for about 10 – 15 minutes.

Add the turmeric and masala and stir. Add a little water and let it braise for about 8 minutes, as you want the spices to cook through.

Add the chicken and season with salt. Add 250 ml (1 cup) water and let it cook for 10 – 15 minutes.

Add the vinegar and baked beans and another 250 ml (1 cup) water. Cook on low-medium heat for about 20 – 25 minutes. Add the coriander and stir. Serve with white rice.

Recipe extract from Fatima Sydow’s new cookbook – Cape Malay Cooking: My Story, My Heritage

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Your email address will not be published.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.