Cape Malay Chicken Curry
Cape Malay Chicken Curry is a delightful fusion of spices that offers a rich, aromatic experience. This dish features tender chicken simmered in a creamy coconut sauce, harmonizing sweet and spicy notes for an unforgettable meal. Perfect for family gatherings or weeknight dinners, this curry is sure to impress with its vibrant colors and inviting aroma, making every bite feel like a warm hug.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Cape Malay
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 600g)
- 2 large onions, chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tbsp curry powder
- 1 can (400ml) full-fat coconut milk
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- Fresh coriander (cilantro) for garnish
- Salt & pepper to taste
- 2 tbsp vegetable oil
Instructions
- Prep your ingredients by chopping the chicken, onions, garlic, and ginger into bite-sized pieces.
- Heat oil in a large pot over medium heat and sauté onions until golden brown (5-7 minutes).
- Add garlic and ginger; sauté until fragrant (1-2 minutes).
- Stir in curry powder, salt, and pepper; cook for about 1 minute.
- Mix in chicken pieces and cook until they turn white (approximately 5 minutes).
- Pour in coconut milk and tomato paste; stir until blended and bring to a gentle simmer.
- Simmer for 25-30 minutes until the chicken is tender and flavors meld beautifully.
- Serve hot over steamed rice or warm naan bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
Keywords: For extra nutrition, add bell peppers or sweet potatoes to the curry. If you prefer a lighter version, substitute coconut milk with yogurt without compromising flavor. Allow the curry to sit before serving to enhance the taste.