Editorial sample recipeSouth AfricanbeginnerDairy-FreeHalal

South African Cape Malay Spiced Chicken Curry With Apricots

Name: South African Cape Malay Spiced Chicken Curry With Apricots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces; 2 tbsp vegetable oil; 1 medium yellow onion, finely chopped; 3 clove garlic, minced; 2 tbsp Cape Malay curry powder; 1 tsp ground turmeric; 0.5 cup dried apricots, chopped; 1.5 cup halal chicken stock; 2 medium gold potatoes, peeled and diced; 1 tsp salt

A fragrant, mildly spiced chicken curry enriched with dried apricots, turmeric, and cardamom, reflecting traditional Cape Malay flavor profiles.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Blooming Spices

Sautéing curry spices directly in warm oil releases oil-soluble flavor compounds for a deeper curry base.

Instructions

Step 1: Heat vegetable oil in a large deep skillet or pot over medium heat. Add chopped onions and cook for 5 minutes until translucent.
Step 2: Stir in minced garlic, Cape Malay curry powder, and ground turmeric. Sauté for 1 minute until fragrant.

Step 3: Add the chicken thigh pieces and sear for 5 minutes, turning occasionally until light golden on the outside.

Step 4: 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.

Step 5: 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).

Step 6: Uncover and simmer for 5 additional minutes until sauce thickens slightly. Serve warm with steamed basmati rice.

Cooking tips

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.

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