Julie Goodwin’s aromatic Cape Malay curry brings the vibrant flavours of South Africa’s Cape Town to your dinner table. By toasting whole spices and blending them fresh, you’ll create an incredibly fragrant chicken curry that’s both authentic and achievable on a weeknight. Plus, everything cooks in one pot, making cleanup a breeze while the flavours develop into something truly special.
Ingredients
Method
In a large, heavy-based enamel casserole or saucepan over medium heat, toast the whole spices until they are just starting to smoke and are fragrant. Transfer to the bowl of a spice blender or mini food processor with the turmeric; blitz to a powder. Transfer to a bowl.
Place garlic, onion and ginger in the bowl of the food processor and process until fine.
Increase heat to medium-high in same pan; add oil and chicken pieces, skin-side down. Cook until browned all over. It does not need to be cooked through at this stage. Transfer to a bowl. Add the onion mixture and apricots; cook, stirring, until soft and fragrant. Add the Cape Malay curry spice blend and stir for 1 minute or until well combined. Return the chicken to the pan along with any juices that have accumulated in the bowl and 1 cup of water.
Add the tomatoes, coconut milk, sugar and salt. Bring to the boil; simmer for 30 minutes or until the chicken is cooked through. Stir regularly to ensure the sauce does not catch and burn on the base of the pan. Season to taste.
Serve Cape Malay curry with steamed rice or roti.
What is Cape Malay curry?
Cape Malay curry originates from the Cape Malay community in South Africa. This distinctive cuisine blends Indonesian, Malaysian, and Indian influences with local ingredients, creating sweet-spiced curries known for their complex yet harmonious flavour profiles.
How long will chicken curry keep? Can you freeze it?
Julie Goodwin’s Cape Malay curry can be made 2 days ahead; keep refrigerated in an airtight container. Reheat the chicken curry in the microwave or in a saucepan on the stove until piping hot. Curries freeze well in an airtight container for up to 3 months.
Recipe variation
Julie’s Cape Malay curry recipe uses chicken marylands but can be made with boneless chicken thigh fillets if you prefer. You will need about 1kg. Cook for 15 minutes in Step 4.
This recipe was first published in The Australian Women’s Weekly in June 2018, and published online in 2025.
