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Creamy Cape Malay Chicken Curry

Double Cream Dairy Snack
Creamy Cape Malay Chicken CurryWatch on YouTube

This indulgent family favourite is made for sharing! Meet Fayruza Abrahams – Cape Malay food educator, cookbook author and guest Chef from Bo-Kaap, Cape Town. Founder of Taste Malay, Fayruza teaches authentic Cape Malay cooking to guests worldwide, drawing on childhood lessons from her family and culinary inspiration from her travels as a flight attendant. Through her self-published cookbooks, Around My Table and Experience Bo-Kaap, Fayruza is dedicated to preserving and sharing Cape Malay culinary heritage, celebrating both traditional dishes and the rich culture of the Bo-Kaap. Her passion infuses every dish with authentic flavours, storytelling and heartfelt tradition.

Recipe Information

4

serves:

50 MINS

prep time:

40 MINS

cook time:

an image of medium

medium

difficulty:

Ingredients:

For the Chicken & Marinade

  • 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 C First Choice Double Cream Plain Dairy Snack
  • 1 Tbsp ginger
  • 1 Tbsp garlic
  • 1 tsp salt

For the Curry Base

  • 2 Tbsp vegetable oil
  • 2 large onions, finely chopped
  • 1 stick cinnamon
  • 3 cardamom pods, cracked
  • 3 whole cloves
  • 1 tsp whole coriander seeds
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 Tbsp mild Cape Malay curry powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 2 tsp sugar

For the Sauce & Finishing

  • 1 tin (400g) chopped tomatoes
  • 1 C water
  • 2 -3 medium potatoes, peeled and cut into big cubes
  • ½ C First Choice Double Cream Plain Dairy Snack
  • Fresh coriander leaves, for garnish

Preparation method:

  1. In a large bowl with the chicken, add the First Choice Double Cream Plain Dairy Snack, ginger, garlic and salt. Mix together and marinate for 30 minutes.
  2. Heat oil in a large pot over medium heat. Add whole spices (cinnamon, cardamom, cloves, bay leaves, cumin and coriander seeds) and fry for 1 minute until fragrant.
  3. Add onions and sauté for 5-7 minutes until soft and golden brown. Stir in the ground spices and sugar. Cook for 1 minute to release the oils.
  4. Add the marinated chicken and the marinade. Cook for 5–7 minutes, stirring to brown the meat.
  5. Pour in the tomatoes, stock, and potatoes. Bring to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes until potatoes are tender and the sauce has thickened.
  6. Remove from heat. Stir in a ½ cup of First Choice Double Cream Plain Dairy Snack to create a velvety, mild finish.
  7. Garnish the pot with a generous handful of fresh coriander. Serve alongside warm, flaky roti or fragrant basmati rice. Accompany it with a fresh sambal made of diced tomatoes, onions, and green chilies.
  8. For an extra creamy touch, serve with a dollop of First Choice Double Cream Plain Dairy Snack. Enjoy!