Cape Malay Chicken Curry by Zurie

Experience the rich, aromatic flavors of South Africa with Zurie's Cape Malay Chicken Curry, a heartwarming dish that blends fragrant spices with subtle sweetness. Made with tender chicken pieces, creamy potatoes, and the surprising addition of dried apricots, this curry boasts a perfect balance of savory and sweet. Infused with a medley of bold spices like turmeric, garam masala, and cinnamon, it’s slow-simmered to perfection for ultimate depth of flavor. The vibrant garnishes of yogurt and fresh cilantro add a cooling touch, while serving suggestions like steamed basmati rice or warm roti make it a complete, satisfying meal. Ready in just over an hour, this family-friendly recipe is an inviting introduction to Cape Malay cuisine that’s as comforting as it is exotic.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 kg chicken pieces (thighs, drumsticks, or a mix)
• 2 tbsp vegetable oil
• 1 unit large onion, finely chopped
• 3 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 tsp garam masala
• 0.5 tsp ground cinnamon
• 2 tbsp mild curry powder
• 2 unit large tomatoes, finely chopped
• 3 unit potatoes, peeled and cut into quarters
• 1 cup chicken stock
• 6 unit dried apricots, chopped
• 1 tsp sugar
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup plain yogurt (for garnish)
• 2 tbsp fresh cilantro, chopped (for garnish)

Directions

Step 1

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and sauté for 5–7 minutes until golden and softened.

Step 3

Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.

Step 4

Add the ground coriander, cumin, turmeric, garam masala, ground cinnamon, and curry powder. Stir well and toast the spices for 1–2 minutes.

Step 5

Add the chicken pieces to the pot and stir to coat them evenly in the spice mixture.

Step 6

Stir in the chopped tomatoes and cook for 5 minutes until they start to break down.

Step 7

Add the potatoes, chicken stock, dried apricots, sugar, salt, and black pepper. Mix well.

Step 8

Bring the curry to a gentle simmer, cover, and cook for 40 minutes, stirring occasionally, until the chicken is tender and the potatoes are cooked through.

Step 9

Taste and adjust the seasoning, adding more salt or a pinch of sugar if needed.

Step 10

Serve the curry hot, garnished with a dollop of yogurt and fresh cilantro.

Step 11

Pair with steamed basmati rice or warm roti for a complete meal.

Nutrition Facts

Serving size	(2354.8g)

Amount per serving	% Daily Value*
Calories	3455.2

Total Fat 175.2g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 966.9mg	0%
Sodium 3838.1mg	0%
Total Carbohydrate 166.6g	0%
Dietary Fiber 28.7g	0%
Total Sugars 95.8g
Protein 302.9g	0%

Vitamin D 70IU	0%
Calcium 614.9mg	0%
Iron 25.3mg	0%
Potassium 5501.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 35.1%

Carbs: 19.3%