Amazing Cape Malay Chicken Curry – True to the Cape

Rich in flavour, colour, and culture, Cape Malay Chicken Curry is one of South Africa’s most loved dishes and one of the top ten most popular food in Cape Town. Originating from the Cape Malay community in Cape Town, this curry is a beautiful fusion of Eastern spices and African warmth — a reflection of the diverse people who brought their culinary traditions to the Cape centuries ago. The result is a dish that’s fragrant, mildly spiced, and deeply comforting.

Unlike fiery Indian curries, Cape Malay Chicken Curry is gentle yet aromatic, built on a blend of spices like turmeric, cumin, coriander, cardamom, and cinnamon. Our recipe helps you make your own blend. This blend is then layered with garlic, ginger, and sweet notes from tomatoes or fruit chutney, creating a delicate balance of savoury and subtle sweetness. Compared to its hot counterpart, the Durban curry, it’s a perfect blend of aromatic sweet curry. The chicken becomes tender as it simmers slowly, soaking up every bit of the vibrant sauce until it nearly melts in your mouth.

Traditionally served with fluffy white rice, roti, or yellow rice dotted with raisins, this curry brings warmth to any table — perfect for family dinners, Sunday gatherings, or a quiet night in. It’s a dish that tells a story of resilience and cultural blending, passed down through generations of home cooks who poured love and patience into every pot.

At The Healthy Springbok, we honour this tradition while keeping it wholesome — using lean chicken, fresh herbs, and less oil without losing any of the rich, layered taste that makes this curry so special.

Each spoonful offers more than flavour; it’s a taste of Cape Town’s history and the spirit of its people — vibrant, welcoming, and full of heart. Save the leftover spice blend for next time! You’ll definitely be making it again…

Cape Malay Chicken Curry

Fragrant, slightly sweet curry with a hint of fruit.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

5 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Main Course

Cuisine: Cape Malay, South African

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

Main dish ingredients

• 1 kg chicken pieces
• 2 tbsp oil or butter
• 1 large onion chopped
• 2 garlic cloves crushed
• 1 tbsp grated ginger
• 2 tbsp Cape Malay curry powder See below ingredients and instructions. Bulk prep.
• 2 tomatoes chopped
• 1 cup coconut milk or water
• 2 tbsp apricot jam or chutney
• Salt to taste

Cape Malay Curry Powder Blend

• 4 Tbsp Coriander seeds whole To be toasted and ground
• 2 Tbsp Cumin seeds whole To be toasted and ground
• 1 Tbsp Fennel seeds whole To be toasted and ground
• 15 pods Cardamom pods Crushed, husks discarded
• 2 sticks Cinnamon approx. 3 inches each To be added whole to the curry
• 2 Tbsp Turmeric Ground
• 1 Tbsp Fenugreek Ground
• 1 tsp Black peppercorns whole To be toasted and ground
• 2 Dried mild red chilies (small) Adjust based on desired hotness!
• 6 Cloves whole To be toasted and ground
• 2-3 Bay leaves To be added whole to the curry

Equipment

• 1 Chopping board
• 1 Chopping knife
• 2 Wooden Spoon
• 1 Pot
• 1 Stove top
• 1 Electric Spice Grinder/Mortar and Pestle To grind your toasted whole spices
• 1 Pan To toast spices

Method

 

Cape Malay Spice Powder Blend

1. Toast in a dry pan over medium heat, gently toast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, and dried chilies until they are fragrant. Be careful not to burn them. (About 5 minutes, 8min max)
2. Allow the toasted spices to cool completely.
3. Once cool, combine the toasted spices with the husked cardamom seeds, fenugreek, and turmeric in a spice grinder. Grind to a fine powder.

Main Dish Ingredients

1. Fry onion until golden; add garlic and ginger.
2. Add 2 Tbsp of spices; cook 1 min.
3. Add chicken; brown lightly.
4. Add tomatoes, chutney, and coconut milk.
5. Simmer 40 min until tender and sauce thickens.
6. Adjust seasoning; garnish with coriander.

Notes

Serve with basmati rice, roti, yellow rice↗ or mash as a staple side.  Pair with atchar↗ or sambals ↗ to combine hotness with a cool refresher that enhances the curry aromas.

Store your spice correctly:   Keep the spice blend in an airtight container in a cool, dark place. The cinnamon sticks and bay leaves should be stored separately and added to your curry pot whole, as specified in your recipe’s method.

When preparing your chicken curry, you will typically use 2-3 tablespoons of this spice blend per 1 kg of chicken, along with fresh aromatics like ginger, garlic, and the essential sweet-and-sour components (fruit chutney/apricot jam and vinegar/lemon juice) that give Cape Malay curry its distinctive flavor profile.

Nutrition (per serving):
 Calories: 360 | Protein: 33g | Fat: 18g | Carbs: 12g | Fibre: 3g