Cape-Malay Chicken Curry


This Cape-Malay curry is a dinnertime winner with that classic blend of sweet and savoury. Packed with flavour, a hint of spice on the lips and a touch of sweetness, you’ll be heading back to the pot for seconds. It really is a show-stopping curry recipe that ticks all the boxes and makes plenty, so you can enjoy it for lunch the next day (if there’s any left!).

Ingredients – Serves 4-6

  • 1.5kg boneless, skinless chicken thighs
  • 50g Sultanas (more if you like things sweeter!)
  • 2 Large onions
  • 1-2 green chillies, finely sliced and seeded
  • 2 Cinnamon sticks
  • 2-3 garlic cloves
  • 1cm Fresh ginger
  • 2 tsp Garam Masala
  • 1 tsp Turmeric
  • 1 tsp Ground Cumin
  • 1 tsp Coriander
  • 5 Cardamon pods
  • 4 Large ripe tomatoes, blanches, skinned and chopped
  • 500ml of full-fat coconut milk
  • 1 stock cube (no added water)


  1. Place the chicken thighs in a large bowl and season with salt and pepper. Cover and set aside whilst preparing the other ingredients.
  2. Heat a little oil in a large pan and gently fry the onion until golden. Stir in the chilli, garlic, garam masala, turmeric, cumin, coriander and cardamom. Fry for about 30 seconds but don’t burn the spices (this will smell amazing). Add the chopped tomatoes, coconut milk, stock, cinnamon sticks and sultanas. Stir well.
  3. Add the chicken to the pot, cover and simmer gently for around 45 minutes until cooked. Check and adjust flavours as required.
  4. Serve with rice then top with fresh coriander and fresh chilli for extra spice.

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