Everything a Sweet & Sour Cape Malay Chicken Curry should be!
Spicy, flavoursome, hearty and comforting…this really is the best Chicken Curry ever! And it only takes a grand total of 60 minutes to make, and for half of that time it’s just bubbling away happily on the stove top and you can be buzzing around getting things done. Or putting your feet up!?!
If you’re looking for a REALLY fast chicken curry – try The Best Super Quick Chicken Curry with Sweet Potatoes, a very tasty curry in a hurry that’s great for weeknights when you don’t have much time to spare!!
Whatever it is you feel like doing while this happy Sweet & Sour Cape Malay Curry cooks, after half an hour of gentle simmering you will have the most scrumptious and saucy curry to enjoy with whoever is around at the time.
Even eating this curry alone makes the whole world seem brighter! It freezes like a dream, dare I say it might even get BETTER once it’s been frozen and defrosted. The flavours seem more intense – all the curry’s I make seem to be like this?! Which is great because then you can spoon it into little airtight containers and just take out as much as you need on the day.
I like to serve this curry with basmati rice for a more authentic feel. Or if I’m wanting to be a bit healthier I’ll serve it with brown rice – my usual go to for weeknight meals. I try to keep Monday to Friday as healthy as possible (with the odd treat of course!), and then splurge a little on the weekends, I’m learning it’s all about balance and listening to what your body needs.
On that note, I think I need a helping of Sweet & Sour Cape Malay Chicken Curry for dinner tonight! And lucky for me, that’s just what’s on the menu. I really encourage you to try this easy recipe, you will love it just like I do I’m sure!
Let me know what you think of it in the comments, I’d love to hear from you!!
- 4 tbsp olive oil divided
- 4 cloves garlic minced
- 3 onions finely chopped
- 1 tbsp fresh ginger grated
- 6 tbsp good quality cape malay curry powder (I used Mild)
- 1kg chicken breasts sliced into small cubes
- 1 400g tin chopped tomatoes
- 2 tbsp apple cider vinegar in 1 cup water
- ½ cup dates finely chopped
- 1 large sweet potato cut into 1cm cubes
- Salt to taste (I don’t use any)
- In a large saucepan heat 3 tbsp olive oil, then fry the onions, garlic and ginger until going golden. Then add the remaining 1 tbsp olive oil and curry powder and cook, stirring for 1 minute.
- Add the chicken to the saucepan and cook for 4 minutes stirring often.
- Now add the tin of tomato, apple cider vinegar water and dates and simmer for 5 minutes. Then add the sweet potato and salt (optional) and simmer on a medium heat for another 20 minutes, stirring occasionally until the chicken and potatoes are cooked and tender. If the curry is too thick, stir in a little water at a time until it is the consistency you want.