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Cape Malay Chicken

Cape Malay Chicken Curry

Cape Malay chicken curry a native of the Cape Malay community in Cape Town, South Africa, it's a one-pot sauce made with chicken and vegetables.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Sauces and Soup
Cuisine South African
Servings 0

Ingredients
  

  • 1 kg chicken (thighs, drumsticks - skinless and boneless)
  • 5 medium irish Potatoes (chopped)
  • 4 cloves garlic (minced)
  • 2 ginger (minced)
  • 2 small hot green chillies
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon mango chutney
  • 3 tablespoon olive oil
  • 1 medium-sized yellow onion
  • salt to taste
  • ½ teaspoon granulated sugar
  • fresh herbs for serving(cilantro or parsley)
  • 1 teaspoon black pepper
  • 2 teaspoon fennel seed
  • 2 teaspoon cumin seed
  • ½ teaspoon turmeric
  • ½ teaspoon paprika (not smoked)
  • 2 inch cinnamon stick

Instructions
 

  • Shred or cut the chicken into smaller pieces and marinate
    1 kg chicken (thighs, drumsticks - skinless and boneless)
  • Add the black pepper, fennel seeds, cumin seeds and to the chicken
    1 teaspoon black pepper
  • Add the fresh lemon juice and olive oil to the bowl.
    2 tablespoon fresh lemon juice
  • Mix well and let the chicken marinate for at least 30 minutes to allow the flavours to infuse.
  • Peel and slice the Irish potatoes into bite-sized pieces.
    5 medium irish Potatoes (chopped)
  • Mince the garlic and ginger pieces finely
    4 cloves garlic (minced)
  • Slice hot green chilies and dice the onion.
    2 small hot green chillies
  • Heat 2 tablespoons of olive oil over medium heat, and the diced onion to the hot oil sauté until it becomes translucent.
    3 tablespoon olive oil
  • Add the minced garlic and ginger, and the sliced green chilies, paprika to the pan. Stir and cook for a minute or until the raw smell disappears.
    2 ginger (minced)
  • Add the marinated chicken with all its spices to the pan and cook the chicken on medium heat until it browns slightly on all sides.
  • Add the chopped Irish potatoes to the pan with the chicken and stir everything together.
  • Add enough water to cover the chicken and potatoes.
  • Add the cinnamon stick to the mixture for added flavour.
    2 inch cinnamon stick
  • Allow the mixture to boil, then reduce the heat to low, and let it simmer for about 20-25 minutes or until the chicken is fully cooked and the potatoes are tender.
  • After the chicken and potatoes are cooked, add the granulated sugar and mango chutney to the curry, salt and stir
    ½ teaspoon granulated sugar
  • Garnish the Cape Malay Chicken Curry with fresh cilantro or parsley before serving and enjoy.
    fresh herbs for serving(cilantro or parsley)
  • You can pair it with steamed yellow rice or flatbreads like naan or roti.

Notes

Note: The amount of water depends on your desired consistency, but about 1 to 1.5 cups should be sufficient.
Keyword Cape Malay Chicken Curry
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