Entree: South Africa – Cape Malay – Malay Chicken Curry (Cape Malay-style curried chicken braised in fragrant spices with sweet and tangy notes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken thighs, approx. 2 lb (900 g), skin removed
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 0.42 oz (12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) mild curry powder (Cape Malay or curry powder blend)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 cinnamon stick
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch (2.54 cm) pieces, approx. 1 lb (450 g)
- 1 cup (240 g) canned chopped tomatoes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 g) light brown sugar
- 1 tbsp (15 ml) white vinegar or lemon juice
- Salt to taste (about 1 to 1 1/2 tsp (6 to 9 g))
- 1/4 tsp (0.5 g) ground white pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Show original ingredient measurements

- 6 bone-in chicken thighs, approx. 2 lb (900 g), skin removed
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) mild curry powder (Cape Malay or curry powder blend)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 cinnamon stick
- 2 bay leaves
- 2 medium potatoes, peeled and cut into 1-inch pieces, approx. 1 lb (450 g)
- 1 cup (240 g) canned chopped tomatoes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 g) light brown sugar
- 1 tbsp (15 ml) white vinegar or lemon juice
- Salt to taste (about 1 to 1 1/2 tsp / 6 to 9 g)
- 1/4 tsp (0.5 g) ground white pepper
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
2. Add the curry powder, ground coriander, turmeric, cinnamon stick and bay leaves; toast in the oil, stirring, for 1–2 minutes to bloom the spices.
3. Add the chicken thighs and brown briefly on all sides, about 5 minutes, coating them in the spiced oil. Pour in the chopped tomatoes, coconut milk and chicken stock.
4. Stir in the potatoes, tamarind paste, brown sugar, and vinegar. Bring to a gentle simmer, cover, and cook 25–30 minutes until the chicken is cooked through and potatoes are tender.
5. Remove the lid, increase heat to medium-high and simmer uncovered 5–10 minutes to thicken the sauce to your liking. Season with salt and white pepper, adjust sugar or tamarind to taste for sweet-sour balance.
6. Remove the cinnamon stick and bay leaves. Garnish with chopped cilantro and serve hot with rice or roti.