Cape Malay Chicken Curry with Apricots

⏱ 65 min · Serves 4

A gently spiced Bo-Kaap classic: tender chicken thighs simmered with warm cinnamon, cardamom and cumin, sweetened with dried apricots and lifted by a splash of vinegar. Fragrant rather than fiery, and even better the next day.

Per serving: 615 kcal · 44.0g protein · 48.0g carbs · 28.0g fat

Ingredients

• 800g boneless chicken thighs, halved
• 3 tbsp sunflower oil
• 2 large onions, finely sliced
• 4 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1 cinnamon stick
• 4 cardamom pods, bruised
• 3 whole cloves
• 2 bay leaves
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 400g tin chopped tomatoes
• 250ml chicken stock
• 100g dried apricots, halved
• 2 medium potatoes, cut into 3cm chunks
• 1 tbsp brown sugar
• 2 tbsp white wine vinegar
• 1 tsp salt, plus more to taste
• Handful fresh coriander, chopped
• Steamed basmati rice and sambals, to serve

Method

1. Heat the oil in a large heavy pot over medium heat. Add the onions with a pinch of salt and cook 12-15 minutes until deep golden and soft.
2. Add the garlic, ginger, cinnamon, cardamom, cloves and bay leaves and fry 1 minute until fragrant.
3. Stir in the curry powder, cumin, coriander, turmeric and cayenne. Fry 30-60 seconds, splashing in a little water if it catches.
4. Add the chicken and turn to coat well in the spice paste. Cook 3-4 minutes.
5. Pour in the tomatoes and stock, then add the apricots, potatoes, sugar and salt. Bring to a simmer.
6. Cover and simmer gently for 30 minutes, stirring occasionally, until the potatoes are tender and the chicken pulls apart easily.
7. Stir in the vinegar, taste and adjust salt and sugar. Uncover and simmer 5 minutes to thicken if needed.
8. Rest 10 minutes off the heat, scatter with coriander and serve with basmati rice and sambals.