South African
Cape Malay Chicken Curry
A fragrant Cape Malay chicken curry with warm whole spices, tomato, potatoes, and a gentle sweet-sour finish.
6 servings · 25 minutes prep · 60 minutes cook
Ingredients
Chicken curry
- 3 tbsp neutral oil
- 1 cinnamon stick
- 5 green cardamom pods, lightly crushed
- 4 whole cloves
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, finely grated
- 1 tbsp finely grated fresh ginger
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- 3 lb bone-in chicken thighs and drumsticks
- 1 can crushed tomatoes
- 1 1/2 cups chicken stock
- 1 lb Yukon Gold potatoes, cut into chunks
- 2 tsp kosher salt
- 1 tbsp apricot jam
- 2 tbsp fresh lemon juice
- 1/2 cup cilantro leaves
Directions
Layer the aromatics
- Heat the oil in a Dutch oven over medium. Add the cinnamon, cardamom, and cloves; cook until fragrant, about 45 seconds.
- Add the onions and cook slowly until soft and deeply golden, 15 to 18 minutes. Add the garlic, ginger, curry powder, and turmeric; stir for 1 minute.
Braise the chicken
- Season the chicken with half the salt. Add it to the pot and turn until coated and opaque on the surface. Stir in the tomatoes, stock, remaining salt, and potatoes.
- Bring to a simmer, cover partially, and cook gently until the potatoes are tender and the chicken reaches at least 175°F (80°C) near the bone, 35 to 45 minutes.
- Uncover and simmer if needed until the gravy lightly coats the chicken. Stir in the apricot jam and lemon juice. Taste for a gentle sweet-sour balance, use a slotted spoon to remove the cinnamon stick, all 5 cardamom pods, and all 4 cloves, then finish with cilantro.
