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You are here: Home > Archives > Cape Malay Chicken Curry

Cape Malay Chicken Curry

May 26, 2013 by Holly Ford 48 Comments

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Cape Malay Chicken Curry

I must admit that I am not a curry expert.

I am not an expert making very authentic curries but I do enjoy eating various types from all over the region, though.

For living in Kuala Lumpur, Malaysia, you can get really delicious curries from everywhere in the city. Malaysian, Indian, Pakistani, Lebanese, Middle Eastern, African… you name it. Maybe because there are so much to choose from and so easily accessible, I just take my family to the nearest restaurant whenever we get the curry craving kicking in. No wonder I never bother to cook curries at my own kitchen.

I found this recipe not long ago and thought I can start training myself making curries with this recipe.  It is called Cape Malay Chicken Curry. This is not an authentic Malaysian curry. But the name Cape comes from the town called Western Cape in South Africa where a good number of Malaysians dwell, and whom originated this recipe.

The flavor of this curry is really nice and easy to get used to for those who are the curry beginners. The addition of either diced tomatoes or crushed tomatoes brings a slight tang to the over all flavor but not over-powering the entire dish.

Hope you like it. My family thoroughly enjoyed it.

curry spices

First of all, gather up your spices in the mortar or in a mini processor.

Cape Malay chicken curry-2

Start grind them together. Oh, the aroma…

Cape Malay chicken curry-4

Until they get to combine very well.

Cape Malay chicken curry-3

I picked most the cardamom pod skins and discarded them. One of the Indian lady at the shop where I purchased the spices told me to do that.

Cape Malay chicken curry


Chop onion, garlic, and ginger finely…

Cape Malay chicken curry-5

Saute onion and ginger in some oil over medium heat until soft.

Cape Malay chicken curry-6

Add the spices and cook together until the holy fragrance fills up your kitchen.

Cape Malay chicken curry-7

Add crushed tomatoes. You can used canned diced tomatoes as well.

Cape Malay chicken curry-8

Bring the sauce to gentle boil.

Cape Malay chicken curry-9

Add the chicken pieces. Chicken thighs, drumsticks, or breast. bone-in pieces will bring better flavor.
Cover with a lid and lower the heat to simmer for 20 minutes.

Cape Malay chicken curry-11

Add garlic, brown sugar, and lemon juice. Stir all together to combine.

Cape Malay chicken curry-12

Cover the lid again but with a little opening for the steam to escape, continue to simmer for another 15 minutes. And your curry will be ready to serve. Actually with any braised food, it tastes much better on the next day which I did.  The chickens are so tender and full of  flavor. Loved the aroma and the slight tang from the tomatoes. It was just perfect for our Thursday night dinner.

I have been really busy recently with lots of things of life. Trying to juggle everything without dropping any (I am not sure if I am describing correctly), it is hard to find a quiet time to sit down and think of blogging.

A little stressful… But everything will be alright. I know.

Wishing all of you to have beautiful days of May!

Love

BK-Lg signature
Cape Malay Chicken Curry

Cape Malay Chicken Curry

Holly Ford
5 from 1 vote
Print Pin Comment
Prep Time 20 mins
Cook Time 50 mins

Ingredients
  

  • 1 onion medium, finely chopped
  • 4 tablespoons oil
  • 1 1/2 teaspoons coriander seeds
  • 2 teaspoons hot pepper flakes you can use fresh hot peppers to taste
  • 2 teaspoons fennel ground (or 4 teaspoons whole fennel seeds)
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons ginger fresh, finely chopped
  • 1 teaspoon turmeric
  • 1/2-1 teaspoon black pepper coarsely ground
  • 15 cardamom pods whole pods
  • 1/2 teaspoon cinnamon
  • 1 tablespoon garam masala
  • 1 14 ounce, 400g can crushed tomatoes or diced tomatoes
  • 1 1/2 lbs chicken pieces
  • 2 teaspoons garlic finely chopped
  • 2 teaspoons brown sugar
  • 1 tablespoon lemon juice
  • 2 -3 teaspoons salt

Instructions
 

  • Gather your spices together, and peel and chop the ginger. Put the 10 spices -- from the coriander seeds down to the garam masala -- in a mortar and pestle or even in a coffee bean grinder. Mash them together so the cardamom pods burst and the whole thing becomes a mess of spices.
  • Then heat the oil in a pot, add the onion and ginger over fairly high heat, and stir now and then, for a few minutes. Add the spices you mashed or grinded, and stir. You might need to add more oil: spices slurp up oil as they fry. Don't worry, you will be able to skim it off again later.
  • Stir and fry spices and onion for about 2 minutes. Add the can of chopped tomatoes and stir. The heat should be high enough so everything bubbles together.
  • Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away.
  • Turn heat way down until it just simmers, put on a lid, and cook for about 20 minutes.
  • Sprinkle over the garlic, sugar, lemon juice and salt.
  • Simmer with lid at a small angle, for about 15 minutes more.
  • Stir through, taste the sauce, and adjust seasoning to taste.
  • Please note that it is easy, near the end of cooking, to skim off extra oil/fat with a spoon, as it collects in corners of the pot. On my photos you can see there isn't much oil or fat on the dish.

Adapted from Food.com

    Nutrition

    Serving: 4g
    Tried this recipe?Let us know how it was!

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    Filed Under: Archives, Asian Recipes, Recipes, Southeast Asian Recipes Tagged With: Chicken, Tomato

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    Comments

    1. [email protected] says

      May 27, 2013 at 12:33 am

      I love curry! I’m no expert, either, but I’ve never met a curry I didn’t like. This looks terrific! Great flavor – definitely something I should try. Thanks so much.

      Reply
    2. Pam H says

      May 27, 2013 at 9:35 pm

      I love your recipes. I do think that in your spice picture, you have the coriander seeds and the fennel seeds mixed up. The round ones are coriander and the oblong ones are fennel :).
      Pam

      Reply
      • Holly says

        May 27, 2013 at 9:50 pm

        Ooops! I think you are right. Those two seeds were mixed up. Sorry about that!

        Reply
        • Pierre says

          April 16, 2018 at 6:22 am

          Cape Town is a city in the Western Cape which is a province in South Africa. Nice recipe tho!

          Reply
    3. Juliana Loh @bilbaobab says

      May 28, 2013 at 10:22 pm

      this is amazing! you make everything from scratch, it’s so admirable and the photos are stunning! thanks for the tip on lemon juice! this step by step is so inspiring and wonderful, it makes me want to attempt curry from scratch! I usually get the vacuum packs of fresh curry paste from the singapore market

      Reply
    4. Nami | Just One Cookbook says

      May 31, 2013 at 6:30 am

      Ahhh what a perfect picture to show how delicious this chicken curry is! I’m drooling like crazy over here… Do you like Staub? I’ve been collecting Le Creuset pots, but I heard great things about this brand that I want one… 🙂

      Reply
    5. Evan says

      May 31, 2013 at 10:44 pm

      If I wanted to omit the garam masala, can I substitute something else? If not, how drastically different will the flavors be if omitted entirely?

      Reply
      • Holly says

        June 2, 2013 at 2:37 pm

        I think gram masala brings distinctive flavor to this curry so if you omit it will change the flavor quite a bit.

        Reply
    6. Asian Slowcooking says

      June 3, 2013 at 2:21 pm

      This chicken curry looks amazing and the ingredients are so fresh. Thanks for your post. Right now I am craving for this chicken!

      Reply
    7. Rina says

      June 3, 2013 at 9:00 pm

      wow~ i look awesome. Tho I’m Malaysian but I’ve never try this recipe. Gonna try it later when I’m at home. By the way, recently I went to one korean restaurant here and I ate bulgogi. It was so delicious. I dont know what they put inside but seriously it’s really amazing.

      Reply
    8. Adela says

      June 3, 2013 at 11:02 pm

      I love curry… all kinds of curry and until I discovered many kinds of Indian curry dishes (Masala, Korma, Vindaloo, etc.), I experimented with various Indian spices which is such a departure from Korean spices/seasonings. I think this is what I’m going to make for tonight’s dinner. What I do with chicken all the time is what Bajan (people from Barbados) do always, always… whether they make Fish or Chicken dishes… make small slits on the chicken/fish pieces and squeeze fresh lime juice and a bit of salt and pepper and let them sit for 10 minutes or so … this process takes out the “smell”, tenderizes and brings out the flavour more. Also, I sprinkle with fresh coriander on top of the curry just before serving. Love your photo steps… all recipes should be done this way… thanks Holly so much!

      Reply
    9. Memoria says

      June 5, 2013 at 11:53 am

      Thank you for sharing this recipe. I made it today, and it was AMAZING! The chicken was tender; the flavors were perfectly aligned. Everything was perfect, even the amount of salt (2 tsp). The ONLY change I made was to add less lemon juice because I am one of the rare few who don’t like the taste of lemon in savory dishes no matter its function haha. I squeezed the lemon a little and that was it. I used skinless chicken thighs and drumsticks. Next time I will try this dish with skinless chicken breasts. YUM! My mother enjoyed it, too.

      Reply
    10. [email protected] says

      June 11, 2013 at 3:23 am

      I too love curries and so interesting to be able to try them from all over. This one I could try right now. (I noticed the spice mix up too, but I figured they were both in there so what difference would it make) 🙂 Sounds like you’ve inspired others to make it too! YUM!

      Reply
    11. Grizelda Martin says

      July 9, 2013 at 3:37 pm

      Thank you for this amazing recipe ! Tried it last night and it looked exactly like in your pictures 🙂 Was really good , for my stomach and my soul ! I usually rebel against recipes and tweak it the way I see fit , but I am glad I kept my rebellious ways in tact with this one !
      Best Wishes , G.

      Reply
      • Holly says

        July 9, 2013 at 10:59 pm

        Thanks Grizelda. I am so glad that you liked this curry as well. We all do tweak recipes sometimes and some turns out good regardless and some don’t. I am glad that you stick with this recipe. Cheers for you!

        Reply
    12. Priya says

      July 18, 2013 at 3:05 pm

      hello…looks delicious..want to try it this weekend… just wanted to knw whtr they curry is spicy?

      Reply
    13. George says

      August 4, 2013 at 9:23 pm

      You reminded me of the Cardamom my mom used. Love the pics. My curry is boiling right now.

      Reply
    14. Liz says

      August 30, 2013 at 7:53 am

      can i leave out the cinnamon or will it make a big difference to the dish ? and how spicy is it ? we like spicy so could i add some chilli’s

      Reply
    15. Kate says

      September 2, 2013 at 8:36 pm

      The pictures caught my attention right away and after seeing the spice mix I knew I had to try it! Made this curry tonight and it was really delicious, and made my house smell wonderful. Looking forward to eating the leftovers tomorrow – you’re right when you say these kinds of dishes are even better the next day!

      Thanks for sharing the recipe!

      Reply
    16. Peter Trout says

      October 3, 2013 at 7:08 pm

      TRIED MAKING IT!!!!!!!!!!!!

      Reply
    17. Lyna says

      November 5, 2013 at 5:54 pm

      tx u 4 sharing! lovely shots!

      am a noob cook…2nyte was my 1st attempt at making chicken curry… it was delish!

      Reply
    18. Al Fabrizio says

      November 18, 2013 at 7:50 am

      Well this is an incredible recipe. I’ve made this, with just a few minor modifications to feed my 4 and 1 year olds: I’ve substituted Paprika for the pepper flakes and cut back a little on the black pepper. I made the sauce w/o the chicken – to save for later use – and found it produced such a thick rich flavor (much to my liking), that I ‘thinned it’ with some tomato sauce. It did dilute the flavor some making it less rich, but I think the little ones will like it better this. I have to ramp them up to the full-on curry. Awesome recipe – thanks for the share.

      Reply
    19. Bradley says

      January 22, 2014 at 1:43 am

      I know you’re not a curry expert so this is why i am helping you, please don’t take it as an insult, in your picture where you name the spices you have mixed up the fennel seeds and coriander seeds, just swop the names around

      Reply
      • Holly says

        January 22, 2014 at 11:18 am

        Thanks, Bradley.

        Reply
    20. Pee says

      February 15, 2014 at 5:28 am

      In the pic you have the coriander and fennel seed labels switched.

      Reply
    21. Phoebe says

      February 25, 2014 at 2:02 am

      Made this recipe. It was easy and so so delicious. When I added the tomatoes I added half a can of water as well to give it a little more wetness. Definitely recommend this if you’re looking for an easy curry that tastes rich and amazing!

      Reply
    22. Yumnah says

      May 2, 2014 at 11:58 am

      Just checked the directions, when do you add the ginger? I added it after everything was done hope it turns out okay 🙂

      Reply
      • Holly says

        May 2, 2014 at 10:24 pm

        Hi Yumnah

        The ginger should be cooked with onion. I mentioned in the tutorial but I guess I missed out in the recipe directions. Thanks for letting me know.

        Reply
    23. Dee Gullan says

      June 9, 2014 at 7:20 am

      Loved this recipe. So tasty, easy and delicious!

      Reply
    24. Rikus says

      August 2, 2014 at 8:27 am

      Thanks , nice recipe
      Just to add to your explanation on the Cape Malay
      Western cape is actually a Province , not a Town, interestingly it has more plant species than the whole of Europa combined.It is roughly the size of Greece. Most of the Cape Malay live around Cape Town , the Capital of the Province

      Reply
      • Holly says

        August 3, 2014 at 10:42 pm

        Thank you, Rikus! Appreciate for your wonderful explanation.

        Reply
        • Lizzie says

          December 27, 2017 at 6:03 pm

          I’ve seen a number of people correcting your mistake of calling the Western Cape a town. It might be good to just fix your mistake in your description :). As another South African it would be nice to see.

          Reply
    25. Quelian says

      January 11, 2015 at 6:02 am

      Thanks for the recipe – tried it this evening and it worked perfectly – hot, spicy and sour. I served it with mashed potato with fennel (flesh and seeds) and buttermilk mixed in. This combination worked very well. I have had curry in South Africa and I think it was a little bit fruitier, but I prefer your recipe.

      Reply
    26. sandy venter says

      February 24, 2015 at 10:56 am

      I have lived in the Western Cape all my life …… there is no TOWN by that name, it is a region or province! Our wonderful Malay people will not concur with your description of a “good number of Malaysian people dwelling there”! Sorry, but I had to point this out….. in some way it is rather offensive to us when so many mistakes are made when describing the origins of a recipe!

      Reply
    27. Nastassja says

      April 16, 2015 at 6:41 am

      I am from Cape Town and of Cape Malay heritage. This curry is absolutely amazing. Just like my grandmother used to make.

      Reply
    28. Simon says

      November 21, 2015 at 2:29 am

      This is my favourite curry. i make this one, i make a Vindaloo,lamb saag and a couple of others but this cape malay is the one I run out of first. I always cook up a 2 kg batch. YUM

      Reply
    29. Kim says

      June 9, 2016 at 8:06 am

      Hi there! Absolutely loved the recipe but just a little something to add- I live In the Western Cape and the Cape Malay people are named by the town Cape Town – the Western Cape is the Province or State! Just fun facts 🙂 I love this recipe though and plan on trying it tonight! Cape Malay food often also incorporates fruits and raisins into their curries which add a gorgeous pop of sweetness

      ttfn x

      Reply
      • Holly says

        June 30, 2016 at 12:26 pm

        Thanks, Kim, for the wonderful information. I am going to add the fruits and raisins next time I make this curry. Thanks!

        Reply
    30. Kaila says

      August 4, 2016 at 11:06 am

      My mouth watered just looking at the pictures.
      I unfortunately do not have all the spices required but I’m going ahead and making it, hopefully it still taste as great as it looks.

      Reply
    31. Nicola says

      October 7, 2016 at 2:36 am

      Very tasty, thanks! Just a correction, this dish originates from the city of Cape Town. Western Cape is the province (not city). It is a classic of Cape Malay cooking whose people are the descendents of Malay slaves brought in to the Cape Colony under the time of colonial rule. It’s not really accurate to say a lot of malaysians live here as these descendents have mixed heavily with the indigenous people of the Cape and have formed a new culture and identity. The Cape Malay community do not consider themselves as malaysians anymore, in the classical sense of the word.

      Reply
    32. Cassandra Miles says

      January 14, 2017 at 8:56 pm

      This is a great recipe, thanks for sharing! Although, I would just like to clarify the origins of “Cape Malay”. The region in South Africa this comes from is the Western Cape, but the majority of Cape Malay descendents are in Cape Town, which is a specific city.

      The Cape Malays are descendents of the Malaysian and Indians who were brought to Durban (on the other side of South Africa) as slaves in the 1700’s and 1800’s by the Dutch. Horrific, I know! From there, specific communities moved to the Cape where descendants can still be found today.

      There is a lovely little old area in the city called Bo’Kaap, which translates as “Above the Cape” as it sits on the hill above the city. The houses have remained unchanged for generations and it is there where you will find the best Cape Malay cuisine!

      I grew up in Cape Town and my grandmother cooked a lot of Cape Malay food. It brings back many, many memories!

      Reply
    33. kiran says

      April 11, 2018 at 11:10 am

      Hi In the spices picture you need to interchange the Coriender seeds and fennel seeds.
      thanks

      Reply
      • kiran says

        April 11, 2018 at 11:12 am

        I saw someone else has commented on this. Should have read before commenting.

        Reply

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    Welcome to Beyond Kimchee!

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    I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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