South African · beginner
South African Cape Malay Spiced Chicken Curry With Apricots
A fragrant, mildly spiced chicken curry enriched with dried apricots, turmeric, and cardamom, reflecting traditional Cape Malay flavor profiles.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large deep skillet or pot over medium heat. Add chopped onions and cook for 5 minutes until translucent.
- 02
Stir in minced garlic, Cape Malay curry powder, and ground turmeric. Sauté for 1 minute until fragrant.
- 03
Add the chicken thigh pieces and sear for 5 minutes, turning occasionally until light golden on the outside.
- 04
Pour in halal chicken stock, scraping up any browned bits from the bottom of the pan. Stir in diced potatoes, chopped dried apricots, and salt.
- 05
Bring to a simmer, cover with a lid, reduce heat to medium-low, and cook for 20 minutes until potatoes are tender and chicken is cooked to 165°F (74°C).
- 06
Uncover and simmer for 5 additional minutes until sauce thickens slightly. Serve warm with steamed basmati rice.
A LITTLE KITCHEN KNOW-HOW
Blooming Spices
Sautéing curry spices directly in warm oil releases oil-soluble flavor compounds for a deeper curry base.
Notes from the kitchen
- Using dried fruit balances the mild spice level with natural sweetness characteristic of Cape Malay cooking.
- For extra heat, add a diced green chili along with the garlic.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.