Entree: South Africa – Johannesburg & Gauteng – Cape Malay Curry (Aromatic Cape Malay-style curried chicken simmered with warm spices and sweet dried fruit)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) boneless chicken thighs, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 medium onions, finely chopped (about 10 oz / 285 g)
- 4 cloves garlic, minced (about 1 oz / 28 g)
- 1 1/2 tbsp (22 ml) fresh ginger, grated (about 0.9 oz / 25 g)
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) canned diced tomatoes
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) coconut milk
- 1/2 cup (75 g) dried apricots, chopped
- 2 tbsp (30 g) apricot jam or mango chutney
- 1 tbsp (15 ml) white or apple cider vinegar
- 1 tsp (5 g) brown sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)

Instructions

1. Heat the oil and butter in a large heavy skillet or Dutch oven over medium heat until hot and foaming.
2. Add the chopped onions and a pinch of salt; cook, stirring occasionally, until soft and beginning to brown, about 8–10 minutes.
3. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
4. Add the curry powder, turmeric, coriander, cumin, cinnamon, and cloves; cook, stirring constantly, about 1 minute to bloom the spices.
5. Mix in the tomato paste and cook 1 minute, then add the chicken pieces and brown lightly on all sides, about 4–5 minutes.
6. Pour in the diced tomatoes and chicken stock; bring to a gentle simmer, scraping any browned bits from the pan.
7. Stir in the coconut milk, chopped dried apricots, apricot jam or chutney, vinegar, and brown sugar. Season with salt and pepper.
8. Reduce heat to low, cover partially, and simmer until the chicken is tender and sauce has thickened, about 25–30 minutes.
9. Taste and adjust seasoning with salt, pepper, or a little more chutney for sweetness and acidity. If sauce is too thin, simmer uncovered a few minutes to thicken.
10. Garnish with chopped cilantro and serve hot with steamed rice, roti, or naan.