Cape Malay Chicken Curry with Roasted Bananas
South Africa’s rich cultural heritage is a melting pot of flavours. A traditional Cape Malay chicken curry reflects the unique flavours that have made Malay cooking one of South Africa’s most loved cuisines. It’s deeply aromatic, with a rich coconut cream tomato sauce. We love it with homemade mango chutney and caramelised bananas.
Roasting whole spices might seem tedious but, make it elevates curry to the next level. Dry roasting whole spices releases the perfumed oils and intensifies the flavour. Although not traditional, I’ve made a Malay spice paste. It works a treat. While you have everything out, it’s probably worthwhile making a double batch. Curries are one of the easiest ways to entertain, especially if you make it the day before.
Spiced and earthy, this golden hued Cape Malay chicken curry will tick all the boxes. To finish in true South African style, why not try this Spiced Cape brandy pudding with whipped cream.
Cape Malay Chicken Curry with Roasted Bananas
Dry Spice mix
7.5 ml (1 1/2 teaspoons) cumin seeds
4-5 cardamom pods, crushed, husks removed
For the spice mix, dry toast the coriander, cumin seeds and cardamom in a pan for several minutes. Remove from the heat once it smells aromatic. Transfer to a mortar and pestle and grind until fine.
For the curry
30 ml (2 tablespoons) vegetable oil
12 chicken pieces (thigh and drumstick), bone-in, skin removed
1 large onion, diced
2 cloves garlic, minced
15 ml (1 tablespoon) freshly grated ginger
1 red chilli, seeds removed or 2.5 ml (1/2 teaspoon) dried red chilli flakes
10 ml (2 teaspoons) garam masala
5 ml (1 teaspoon) turmeric
2 cinnamon sticks
5 ml (1 teaspoon) sugar
45 ml (3 tablespoons) water
400 g tin chopped tomatoes
250 ml (1 cup) coconut milk
salt and freshly ground black pepper
2-3 bananas, firm but ripe, skin on
30 ml melted butter
30 ml (2 tablespoons) brown sugar
Slice the bananas in half. Brush with melted butter and press, cut side down, into the brown sugar. Place sugar side down, in a hot pan and cook for several minutes until caramelised. Serve warm alongside the curry.
BK Handy hint: As with most curries, this Cape Malay curry will taste even better the following day.
If you love the generous flavours of Cape Malay cooking, you’ll probably love these ideas:
11 Comments. Leave new
This sounds divine, Di! I’m definitely going to try it… Thanks for all your inspiring, mouth-watering posts and exquisite photos. Your blog is a veritable feast on so many levels! xxx
Thank you Gill. The curry is perfect to warm up with, especially with all the rainy weather. Enjoy.
Oh my word Di……once again you have nailed it. I just loved this curry. Perfect flavour and heat. As you say, even better the next day. Thank you for your extra recipes on your blog.
What a delicious,easy curry to make. Went down so well in our house, even with the 10 year old. Thank you so much, definitely going to add this our family favourites
This is one of my favourite curries and a really good option for feeding a crowd. If on-the bone chicken pieces are a bit of a fiddle, the deboned and skinless thighs work a treat.
My family thoroughly enjoyed this curry. I can’t wait for winter or rainy days. This is one of those recipes that puts some restaurant food to shame. Thanks Di.
So glad they enjoyed it Habi. Always good to have a really aromatic and flavoursome curry recipe that’s not too hot.
Sounds delicious Di. Can’t wait to try it!
Hi there. My whole family loves curry! This’ll be one of the recipes I hand down to my daughters. A really special curry.