Cape Malay chicken curry is a dish that carries both comfort and heritage in every bite, just like our South African Poultry. With tender chicken thighs, fragrant spices, hearty potatoes, and the gentle sweetness of apricot jam, it’s a curry that balances flavour beautifully without overwhelming heat. Rooted in South African Cape Malay cuisine, this recipe is best enjoyed with traditional yellow rice and sambals, making it a meal that’s as vibrant and soulful as the culture behind it. Whether shared on a cold winter’s night or served year-round, it’s a curry that feels like home.
📝 Ingredients
- 500g fresh chicken thighs, bone-in
- 2 onions, chopped
- 2 garlic cloves, crushed
- 2 tsp mild curry powder
- 1 tsp turmeric
- 1 cinnamon stick
- 2 bay leaves
- 2 potatoes, peeled & quartered
- 1 tbsp apricot jam
- 1 cup chicken stock
👩🍳 Method
- Fry the onions until golden, then add garlic and spices.
- Add GFC chicken pieces and brown evenly.
- Stir in potatoes, apricot jam, and stock.
- Simmer for 45 minutes until thickened and fragrant.
- Serve hot with yellow rice and sambals.
⏱ Prep, Cook & Total Time
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
🔥 Calories (per serving – serves 4)
- Chicken thighs (500g with bone/skin) → ~1,150 kcal
- Onions (2 medium) → 90 kcal
- Garlic (2 cloves) → 10 kcal
- Curry powder & spices → 20 kcal
- Potatoes (2 medium, 300g) → 210 kcal
- Apricot jam (1 tbsp) → 55 kcal
- Chicken stock (1 cup) → 15 kcal
Total for recipe: 1,550 kcal
Per serving (4 portions): 390 kcal
