South African Cape Malay Chicken Curry, Vegetable Curry, Fish Curry, Beef Curry Recipe

South Africa has a rich history and vibrant culture, which reflects in their culinary traditions. In the olden days when the fridge was not invented, the dry curing method was used to preserve the meat. They not only cook beef also included goat, fish, chicken, and vegetables.

Their unique cultural recipes play a vital role to create a South African Palate, South African food is very bold and rich in flavor, whether it's Berbere, Harrisa, or Ras el Hanout, boerewors, malva pudding, chakalaka, and bunny chow.

Each dish comes with a variety and uniqueness, the most popular dish among South African people, especially in Madagascar and in the world is South African Cape Malay curry which they eat with bread or rice.

South African Cape Malay Curry - Introduction

South African Cape Malay has originally originated in the 17th Century, South Africa, Madagascar. It has a beautiful flavor of sweet, savory, and spicy and can be cook with chicken, meat, and vegetables. You can serve the curry with yellow rice, plain rice, cumin rice, variety of sambals and atjars also with bread.

The Cape Malay curry reflect the unique flavors that have made Malay cooking one of South Africa’s most loved cuisines, it is deeply aromatic, with a richness of coconut cream tomato sauce. It has a wonderful balance of sweet and spicy flavors which describe the culinary culture of the South Africa.

Some south Africa curry like Cape Malay chicken curry, Beef curry and Fish curry are very famous around the world and very delicious to eat.

Flavor

It is a medium spicy curry with the sweetness of sugar, the richness of coconut cream and tanginess of tamarind and lemon, and little heat of chili. That sound a wholesome flavor-packed curry that you can eat for lunch or dinner.

How to cook South Africa Cape Malay curry with chicken, beef, or vegetables?

Cape Malay can be pair with any kind of protein whether it’s chicken, fish, or meat. It can also pair with vegetables, here we have shared some recipes. You can take reference from that and make delicious curry at home, although the method is the same for all.

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South African Cape Malay Chicken Curry Recipe

Ingredients

• 2 onions thinly sliced.
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 medium potatoes, skin on, large diced
• 2 tablespoons brown sugar (optional)
• 400gm chopped tomatoes
• 250gm coconut milk
• ½ cup tamarind pulp
• 12 chicken pieces (thigh and drumstick), bone-in, skin removed
• 2 tablespoons vegetable oil
• Curry leaves
• 3 tablespoons water or chicken stock.
• Cumin – ¼ tsp
• 3 tsp South African Cape Malay Curry Powder
• 1 tsp salt
• 1 tsp Fresh coriander

 Method of Cape Malay Chicken Curry

1. Heat the oil in a pan, add cumin and curry leaves then add minced garlic, chopped ginger and onion, and stir.
2. Add chopped tomatoes and cook for 2 minutes then add potatoes, chicken, curry powder and salt.
3. Add chicken stock or water, stir, and cover the lid for 45-60 minutes.
4. Add tamarind pulp and lemon juice and sugar, stir, and cover the lid for 3 minutes.
5. Add coconut cream and mix it well. Garnish with fresh coriander and serve with yellow rice, chapati, bread.

South Indian Cape Malay Beef Curry Recipe

Ingredients

• 2 onions thinly sliced.
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 medium potatoes, skin on, large diced.
• ½ cup French beans
• ½ cup Carrot, peeled and diced.
• 2 tablespoons brown sugar (optional)
• 400gm chopped tomatoes
• 250gm coconut milk.
• 1 kg Beef cuts into medium chunks.
• 2 tablespoons vegetable oil
• Curry leaves
• 500ml Water.
• ¼ tsp Cumin
• 3 tsp South African Cape Malay Curry Powder
• 1 tsp salt
• 1 tsp Fresh coriander
• ½ tsp Lemon juice

 Method of Cape Malay Beef Curry

1. Heat the oil in a pan, add cumin and curry leaves then add minced garlic, chopped ginger and onion, and stir.
2. Add chopped tomatoes and cook for 2 minutes then add potatoes, beef, carrot, French beans, curry powder and salt.
3. Add water, stir, and cover the lid for 45-60 minutes.
4. Add lemon juice and sugar, stir, and cover the lid for 3 minutes.
5. Add coconut cream and mix it well. Garnish with fresh coriander and serve with yellow rice, chapati, bread.

South African Cape Malay Vegetable Curry Recipe

Ingredients

• 2 onions thinly sliced.
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 medium potatoes, skin on, large diced.
• ½ cup French beans
• ½ cup Carrot, peeled and diced.
• 1 cup Red Pepper chopped
• 1 cup Yellow Pepper chopped
• 1 cup Boiled chickpeas chopped
• 1 cup Cauliflower florets
• 1 cup Frozen Peas
• 400gm chopped tomatoes
• 250gm coconut milk.
• 2 tablespoons vegetable oil
• Curry leaves
• 500ml Water.
• ¼ tsp Cumin
• 3 tsp South African Cape Malay Curry Powder
• 1 tsp salt
• 1 tsp Fresh coriander
• ½ tsp Lemon juice

Method of Cape Malay Vegetable Curry

1. Heat the oil in a pan, add cumin and curry leaves then add minced garlic, chopped ginger and onion, and stir.
2. Add chopped tomatoes and cook for 2 minutes then add potatoes and all chopped vegetables, curry powder and salt.
3. Add water, stir, and cover the lid for 10-15 minutes.
4. Add lemon juice, stir then add coconut cream and mix it well. Garnish with fresh coriander and serve with yellow rice, chapati, bread.

South African Cape Malay Fish Curry Recipe

Ingredients

• 2 onions thinly sliced.
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ½ cup French beans
• ½ cup Carrot, peeled and diced.
• 400gm chopped tomatoes
• 250gm coconut milk.
• 1.5 kg skinless, boneless plaice fillets, cuts into chunks.
• 2 tablespoons vegetable oil
• Curry leaves
• ¼ tsp Cumin
• 3 tsp South African Cape Malay Curry Powder
• 1 tsp salt
• 1 tsp Fresh coriander
• 50ml Red wine vinegar
• 500ml Fish stock
• 6 tsp Yogurt
• 6 Apricots, soaked in warm water.

 Method of Cape Malay Fish Curry

1. Heat the oil in a pan, add cumin and curry leaves then add minced garlic, chopped ginger and onion, and stir.
2. Add chopped tomatoes, carrot, French beans, curry powder and salt. Stir and cover the lid for 2 minutes.
3. Add red wine vinegar, fish stock and soaked apricots, cover and cook for 20 minutes. Stir occasionally.
4. Add fish and cover for another 10 minutes or until fully cook.
5. Add coconut cream and yogurt and mix it well and cook for 2 minutes. Garnish with fresh coriander and serve with yellow rice, chapati, bread.

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