Cape Malay Chicken Curry
A fragrant South African curry with warm spices, coconut milk, and tender chicken thighs. Traditionally served with rice and fruit chutney for cooling sweetness.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Cut chicken thighs into 1.5-inch chunks. Dice onion finely.
Step 2
Mince garlic and ginger. Set curry powder and turmeric aside.
Step 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
Step 4
Add diced onion, cook stirring occasionally until golden brown, ~4 minutes.
Step 5
Stir in garlic and ginger, cook until fragrant, about 90 seconds.
Step 6
Add curry powder and turmeric, stir constantly for 30 seconds to bloom spices.
Step 7
Add chicken chunks, stir to coat with spice mixture, ~2 minutes.
Step 8
Pour in coconut milk and stir well, scraping up any browned bits from bottom.
Step 9
Add dried apricots. Bring to a gentle simmer, then reduce heat to medium-low.
Step 10
Simmer uncovered, stirring occasionally, until chicken is tender and sauce thickens, 15–18 minutes.
Step 11
Taste and season with salt and pepper. Adjust curry powder if needed for heat.
Step 12
Serve over steamed rice with fresh cilantro, sliced banana, or chutney on the side.
Tools you’ll need
- large skillet or Dutch oven (12-inch)
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
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