Sweet & Sour Cape Malay Chicken Curry
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
A mild and saucy, richly flavoured traditional South African curry with light sweet notes from the dates and lots of spices. This is a healthy dish best served hot with your favourite rice.
Course:
Curry
Cuisine:
Indian
Servings: 6
Calories: 506 kcal
Ingredients
- 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
- 1 kg chicken breasts sliced into small cubes
- 1 400 g tin chopped tomatoes
- 2 tbsp apple cider vinegar in 1 cup water
- 1/2 cup dates finely chopped
- 1 large sweet potato cut into 1cm cubes
- Salt to taste I don’t use any
Instructions
-
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.
Recipe Notes
Serve with a rice of your choice, I used basmati rice, but I also like this curry with brown rice for a healthier version.
