Description
This one pot Cape Malay Chicken Curry will tickle your tastebuds with a unique mix of spices. It’s traditionally eaten without utensils (use your hands – it’s fun!)
Ingredients
Units
Scale
- 2 onions, thinly sliced
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic (about 2 cloves)
- 2 medium potatoes, skin on, large diced (see notes)
- 2 – 3 lbs of chicken pieces (see notes)
- 1 tomato, diced (or substitute 1 tablespoon tomato paste)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 teaspoons masala (see notes)
- 1 – 2 cups of water or chicken stock. I used my chicken bone broth which I always meal prep and keep in the freezer.
Instructions
- In a large dutch oven or stock pot over medium heat, add onions and cook them until they are golden brown. You do not need to add any oil although feel free to add a spash of olive oil if they are sticking.
- Add fresh chopped tomato or tomato paste and mix well for 2-3 minutes.
- Add garlic, ginger and all of the spices and stir well.
- Add chicken and potatoes.
- Add water or chicken stock to just cover half way.
- Cover the pot and simmer for 45 – 60 minutes until the chicken is fully cooked and the potatoes are soft.
- To thicken the mixture, you can mash a few of the potatoes and/or remove the lid of the pot for a few minutes.
Notes
- You can use chicken on or off the bone (breasts, thighs, drumsticks) but remove the skin. I used a mixture of one very large chicken breast (chopped into pieces) and 3 boneless, skinless chicken thighs. But when we made this in Africa all of the chicken we used was on the bone.
- The masala I used is a blend of cumin, coriander, fennel, star aniseed, chili powder, cinnamon, nutmeg, cloves, allspice and bay leaves. So basically it’s a blend. You can substitute the curry powder of your choice – something like this Frontier Organic Tandoori Masala would definitely work.
- I used one orange sweet potato and one white sweet potato (japanese yam). Keep the skins on the potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: recipe
- Method: stovetop
- Cuisine: African Cape Malay