Cape Malay Chicken Curry
A fragrant South African curry with warm spices, coconut milk, and tender chicken thighs. Traditionally served with rice and fruit chutney for cooling sweetness.
- Total time
- 45 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1 whole onion, medium
- 3 whole garlic cloves, minced
- 1 tbsp ginger, fresh, minced
- 2.5 tbsp curry powder (Cape Malay blend)
- ½ tsp turmeric
- 1 can (13.5 oz) coconut milk, full-fat
- ½ cup dried apricots or raisins, chopped
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut chicken thighs into 1.5-inch chunks. Dice onion finely.
- 2
Mince garlic and ginger. Set curry powder and turmeric aside.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 4
Add diced onion, cook stirring occasionally until golden brown, ~4 minutes.
- 5
Stir in garlic and ginger, cook until fragrant, about 90 seconds.
- 6
Add curry powder and turmeric, stir constantly for 30 seconds to bloom spices.
- 7
Add chicken chunks, stir to coat with spice mixture, ~2 minutes.
- 8
Pour in coconut milk and stir well, scraping up any browned bits from bottom.
- 9
Add dried apricots. Bring to a gentle simmer, then reduce heat to medium-low.
- 10
Simmer uncovered, stirring occasionally, until chicken is tender and sauce thickens, 15–18 minutes.
- 11
Taste and season with salt and pepper. Adjust curry powder if needed for heat.
- 12
Serve over steamed rice with fresh cilantro, sliced banana, or chutney on the side.
Tools you’ll need
- large skillet or Dutch oven (12-inch)
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- measuring cups
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