Chicken Curry

Mauricia's Recipes
by Mauricia's Recipes
4 Servings
1 hr

A steaming pot of deliciously spicy and fragrant curry is one of my all-time favourite foods. It’s also a sure way to please my husband’s preference for all things hot and aromatic. We both grew up in communities influenced by Cape Malay cuisine, and I’m forever grateful for this culinary experience. One could easily write a book solely about the many Cape Malay influences on our rich South African melting pot of culinary traditions.

Like a good roast chicken recipe, everyone should have a good chicken curry recipe in their repertoire of classical dishes to cook and serve in a flash. This is a dish that will fill the house with wonderful spicy aromas the minute you add those warm spices. This easy recipe is a perfect family midweek meal and it’s ready in an hour. This is definitely not a hot Indian curry … more a Cape Malay milder curry, but deeply aromatic. You can amp up the heat with some added chilli. It’s definitely one of those “please can I have some more” dishes!! Full of flavour and texture!

For this recipe I used chicken on the bone for maximum and deeper flavour. Don’t stir too frequently as the potatoes and chicken will not hold their shape. Gently stir the base of the saucepan to test for burning. If the curry sauce starts to dry out and stick to the base, simply add water and lightly stir. This dish only seems to get better with time … so enjoy the left-overs the next day. You can also freeze it in portions for quick, midweek meals. It freezes really well. Simple. Aromatic. Warm. A dish that the entire family will enjoy, and it’s also one of the easiest ways to entertain large groups of guests.

Serve with fragrant basmati rice or crispy poppadums, or simply mop up with roti and naan bread; add a side of tomato and onion sambal, cucumber and cumin raita, or a mango pickle

Chicken Curry
Chicken Curry
Chicken Curry
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 30ml (2 tablespoons) cooking oil
  • 2 medium onions, finely chopped
  • 2 cinnamon quills or sticks
  • 8 allspice berries
  • 8 whole cloves
  • 8 cardamom pods, crushed
  • 10ml (2 teaspoons) garlic, crushed
  • 10ml (2 teaspoons) ginger, crushed
  • 12 chicken pieces, cut into small portions
  • 2 whole tomatoes, diced
  • 30ml (2 tablespoons) ground cumin
  • 15ml (1 tablespoon) ground coriander
  • 15ml (1 tablespoon) garam masala
  • 10ml (2 teaspoons) turmeric
  • 6 curry leaves
  • 5ml (1 teaspoon) crushed red chilli flakes
  • 15ml (1 tablespoon) mild curry powder
  • 8 medium potatoes, quartered
  • 500ml (2 cups) of boiling water
  • Salt to taste

Heat the oil in a large pot over high heat.
Sauté the onions, cinnamon, cardamom, allspice and cloves.
Once the onions are translucent and golden brown, add the garlic and ginger and sauté for 2 minutes.
Place the chicken in the pot and cook for 10 minutes.
Now add the tomatoes and cook for a further 5 minutes.
The rest of the spices can now be added together with half of the water.
Coat the chicken well with the curry mixture and cook for about 10 minutes.
Add the potatoes and the remaining water.
Season with the salt and continue cooking on high for another 5 minutes.
Reduce the heat and simmer until the potatoes are soft and cooked.
Serve warm.
  • Use tinned tomatoes if you don’t have fresh tomatoes available.
  • Leave out the garam masala and curry leaves, if not available.
Mauricia's Recipes
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