Cape Malay Chicken Curry

Cape Malay Chicken Curry

Cape Malay Chicken Curry

This delicious curry warms the tummy and takes only 30 minutes!

  • 30 mins
  • 6
  • Intermediate


  • 15ml masala curry powder
  • 125ml cake flour
  • 6 chicken breasts
  • olive or avocado oil, for frying
  • 2 onions, sliced
  • 10ml cumin seeds
  • 1 garlic clove, crushed
  • 3cm piece ginger, finely grated
  • 410g tin chopped tomatoes
  • 375ml plain yoghurt + extra
  • handful coriander, chopped

For the sambal (optional)

  • ½ onion, finely chopped
  • 2 tomatoes, chopped
  • 10ml sugar
  • 30ml white vinegar


  1. Mix half the masala and the flour together. Season. Cut the chicken into bite-size cubes and mix through the flour, shaking off the excess. Heat a splash of oil on medium high and fry the chicken in batches until golden. Season and set aside.
  2. Heat another splash of oil and sauté the onions and cumin. Add the garlic, ginger and remaining masala and fry for a minute. Add the tomatoes and bring to a simmer. Return the chicken and simmer for about 5 minutes until cooked through. Add a splash of water, if necessary, to prevent the curry from drying out.
  3. For the sambal, mix all the ingredients together. Mix the yoghurt and coriander through the curry and heat without boiling. Serve the curry with extra yoghurt, sambal and naan breads or rice.

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