Tasty Cape Malay Chicken Curry

Malay foods have long been part of South Africa and this dish really incorporates those flavours to create a curry that will leave you licking your fingers.


Prep 20 mins
Cook 60 mins
Ready-in 80 mins


2 onions, thinly sliced
1 tbsp olive oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 medium potatoes, peeled large dice
2 Rugani carrots, sliced
1 kg chicken thighs, skin on (or skin of for a low-fat option)
1 tomato, diced
1 teaspoon chilli powder
2 teaspoons masala (cumin, coriander, fennel, star aniseed, chili powder, cinnamon, nutmeg, cloves, allspice, and bay leaves.)
1 cup of chicken stock


  1. In a pot over low heat, add onions and olive oil and cook them until golden brown.
  2. Add fresh chopped tomato and carrots, and cook for a further 3 minutes.
  3. Add garlic, ginger, and all of the spices, and stir well.
  4. Add the chicken, potatoes, the Rugani 100% Turmeric infused Carrot Juice and chicken stock to the pot.
  5. Cover the pot and simmer for 45 – 60 minutes until the chicken is fully cooked and the potatoes are soft. Alternatively, you can place an ovenproof pot with the lid on in the oven for 1 hour at 180 ℃.
  6. When the chicken is soft you can mash some of the potatoes into the sauce and cooked uncovered for a few minutes, to thicken the sauce.
  7. Serve with basmati rice and naan bread, or rotis.

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