Best 3 Cape Chicken Curry Recipes

Cape chicken curry, a traditional South African dish, is a delightful blend of flavors and textures that tantalizes the taste buds. This dish combines succulent chicken pieces simmered in a rich and flavorful curry sauce, infused with aromatic spices and creamy yogurt. The result is a comforting and hearty meal that is perfect for a family dinner or special occasion. In this article, we will guide you through the steps of creating an unforgettable Cape chicken curry, sharing tips and tricks to help you achieve the perfect balance of flavors and textures. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to savor the deliciousness of Cape chicken curry.

Here are our top 3 tried and tested recipes!

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Cape Malay chicken curry with yellow rice image

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h50m

Number Of Ingredients 26

Ingredients

2 tbsp sunflower or rapeseed oil
1 large onion , finely chopped
4 large garlic cloves , finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp ground white pepper
1 tsp coriander
1 tsp cumin
seeds from 8 cardamom pods , lightly crushed
1 cinnamon stick , snapped in half
1 large red chilli , halved, deseeded and sliced
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube , crumbled
12 bone-in chicken thighs , skin removed
500g potato , cut into chunks
small pack coriander , chopped
50g butter
350g basmati rice
50g raisins
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick , snapped in half
8 cardamom pods , lightly crushed

Steps:

Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

CAPE CHICKEN CURRY

Cape Chicken Curry image

Posting this as Chef Zee(thank you Chef Zee) gave it to me for ZWT - Africa, this satisfies the South Africa Challenge. This is Cass Abrahams' recipe- she is a Malay Cookery writer.

Provided by Chabear01

Categories Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 large onion, sliced
2 tablespoons vegetable oil
3 cardamom pods
2 sticks cassia (you can use 1/2 tsp nutmeg instead)
1 large tomatoes, ripe, chopped
1 large roasting chicken, cut up
5 garlic cloves (use less if you don't care for garlic)
3/4 inch fresh gingerroot
1 green chili pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon masala (if you can't find this use 2 tsp mild curry powder)
1/2 teaspoon turmeric
1 sprig curry leaf (if you can't find this leave it out or use lemon or lime leaves, bruised to let flavour through)
4 tablespoons fresh coriander leaves, chopped for garnish (you can use parsley instead)
salt

Steps:

In a large saucepan fry the onion with cardamom pods cand cassia (nutmeg) until soft. Add tomato and simmer for 5 minutes. Add chicken and simmer for 10 minutes. Pound garlic, ginger and chili together(in a mortar and pestle) to form a paste. Add chicken together with cumin, coriander, masala and turmeric. Simmer over low heat for 15 minutes. Add curry(or lemon/lime leaves) and simmer a further 5 to 10 minutes. Garnish with coriander leaves(parsley) and serve over cooked rice.
Per Chef Zee - the liquid seems sparse. No reason why you can't add more tomato, and then also add a good pinch of sugar against possible acidity from the tomato.
Good luck and enjoy!

Nutrition Facts : Calories 414.3, Fat 30.4, SaturatedFat 7.6, Cholesterol 106.9, Sodium 106.4, Carbohydrate 8.3, Fiber 1.8, Sugar 3.4, Protein 26.6

CAPE MALAY CHICKEN CURRY BY ZURIE

Cape Malay Chicken Curry by Zurie image

This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis (hot peppers). This recipe is my way of cooking a chicken curry, more or less: it took some discipline to measure and write down how much of each spice I use! So obviously this is a dish you change to your taste. About salt: I like using a natural sea salt, like Maldon flakes or our own Khoisan sea salt. But if you use these natural salts you need more of it than when using processed table salts. Please adjust to taste. Do not expect the burning curries of India! If you can manage my spice mixture this is a most delicious dish, and the longer it stands, the better it gets, so is perfect for making a day ahead, chilling, and re-heating. But I know that across ponds these recipes are often "lost in translation"!!

Provided by Zurie

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 onion, medium, finely chopped
4 tablespoons oil
1 1/2 teaspoons coriander seeds
2 teaspoons hot pepper flakes (you can use fresh hot peppers to taste)
2 teaspoons fennel, ground (or 4 teaspoons whole fennel seeds)
1 1/2 teaspoons ground cumin
2 tablespoons ginger, fresh, finely chopped
1 teaspoon turmeric
1/2-1 teaspoon black pepper, coarsely ground
15 cardamom pods (whole pods)
1/2 teaspoon cinnamon
1 tablespoon garam masala (available from Indian shops, choose mild)
1 (14 ounce) can chopped tomatoes (400g)
1 1/2 lbs chicken pieces (best to cut up a medium chicken)
2 teaspoons garlic, finely chopped
2 teaspoons brown sugar (I like sticky muscovado)
1 tablespoon lemon juice
2 -3 teaspoons salt (or more, depending on type of salt)

Steps:

Gather your spices together, and peel and chop the ginger. Put the 10 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle or even in a coffee bean grinder. Mash them together so the cardamom pods burst and the whole thing becomes a mess of spices.
Then heat the oil in a pot, add the onion over fairly high heat, and stir now and then, for a few minutes. Add the spices you mashed or grinded, and stir. You might need to add more oil: spices slurp up oil as they fry. Don't worry, you will be able to skim it off again later.
Stir and fry spices and onion for about 2 minutes. Add the can of chopped tomatoes and stir. The heat should be high enough so everything bubbles together.
Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away.
Turn heat way down until it just simmers, put on a lid, and cook for about 20 minutes.
Sprinkle over the garlic, sugar, lemon juice and salt.
Simmer with lid at a small angle, for about 15 minutes more.
Stir through, taste the sauce, and adjust seasoning to taste.
Please note that it is easy, near the end of cooking, to skim off extra oil/fat with a spoon, as it collects in corners of the pot. On my photos you can see there isn't much oil or fat on the dish.
Serve this with rice. Tonight I served this with green vegetables and what you might call "grits and beans".

Nutrition Facts : Calories 401.9, Fat 29.9, SaturatedFat 6.4, Cholesterol 77.6, Sodium 1245.5, Carbohydrate 13.1, Fiber 2.9, Sugar 6.4, Protein 21.1

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your curry.
Don't be afraid to experiment with different spices: There are many different spice blends that can be used to make chicken curry, so feel free to experiment until you find one that you like.
Cook the chicken slowly: This will help to tenderize the chicken and make it more flavorful.
Use a good quality yogurt: The yogurt will help to tenderize the chicken and add a creamy flavor to the curry.
Don't overcrowd the pan: If you overcrowd the pan, the chicken will not cook evenly.
Serve the curry with rice or naan bread: This will help to soak up the delicious sauce.

Conclusion:

Chicken curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with fresh chicken. There are many different recipes for chicken curry, so you can find one that suits your taste. Whether you like it mild or spicy, there is a chicken curry recipe out there for you. So next time you are looking for a quick and easy meal, give chicken curry a try.

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