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Cape Malay Chicken Curry Recipe | Martha Williams.

The Expresso Show goes local and adds this Cape Malay Chicken Curry recipe by Martha Williams to its recipe video library.

Cape Malay recipes hold a proud position in South Africa’s culinary repertoire. They have enabled South African cooking to infuse Asian styles and ingredients into it’s own as it creates and defines its own cooking style. A country’s culinary identity should reflect the identity of its people and in one that is as diverse as South Africa this makes for an exciting array of dishes that bring together traditional African recipes with those that have migrated to the country over the centuries. It has brought together Asian, French, British, Portuguese and Greek to name but a few.

The origin of Cape Malay cooking in South Africa dates back to the days when the Dutch had control of present day Cape Town and the surrounding area. The earliest arrivals where from the Dutch held colonies in modern day Malaysia and Indonesia. Many of the immigrants were political and religious dissidents of Dutch rule in the region and sent into exile as slaves to the Cape. Many of South Africa’s traditional dishes and recipes were born out of the Cape Malay arrival in South Africa, bredie, bobotie, sosaties, koeksisters and the Cape Malay Curry to name but a few.

As with all recipes when it comes to the heat, use what your family can handle so manage your own recipe quantities when adding the chilli. You can also switch out the chicken for another substitute be it meat or seafood.

Cape Malay Chicken Curry | Martha Williams

Serving: 4 | Prep: 15 min | Cooking: 30 min

For the chicken
Chicken Breats 4
Masala 15 g
Flour 100 g
For the curry
Unsalted Butter 1 knob
Oil 25 ml
Onions 2
Cumin Seeds 1 teaspoon
Fennel Seeds 1 teaspoon
Bay Leaf 1
Whole Peeled Tomatoes 410 g
Masala 1 teaspoon
Turmeric 1 teaspoon
Crushed Garlic 1 teaspoon
Green Chillies
Plain Yoghurt 250 g
Fresh Coriander 1 small bunch

For the chicken
1 . Mix together the masala, flour, salt & pepper.
2 . Dust the chicken breasts with the flour
3 . Slice the onions
4 . Crush the garlic
5 . Chop the chillies
6 . Chop the coriander
7 . Chop the tomatoes

1 . Heat the oil and butter in a pan
2 . Brown the chicken breasts
3 . Remove and set aside
4 . Cook the onions, cumin seeds, fennel seeds and bay leaf for about 5 minutes on medium-low heat until the onions are soft.
5 . Add the tomatoes
6 . Add the masala,turmeric, garlic, chillies
7 . Cook until thick
8 . Add the chicken back into the pan and simmer until the chicken is cooked
9 . Just before it is ready add the yoghurt
10 . Garnish with coriander for serving
Cape Malay Chicken Curry Martha Williams
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Rating: 5.0/5 (1 vote cast)
Cape Malay Chicken Curry Recipe | Martha Williams., 5.0 out of 5 based on 1 rating

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Some say he holds the world record for potatoes peeled in a minute. It is believed he set this record as a 6 year old while living at the ANC camp in Tanzania during the 1970's