Aromatic Cape Malay curry with yellow rice

Prep time
Cook time

This family favourite is simple to make and packed with flavour.


  • 1 x chicken braai pack
  • 60ml canola oil
  • 2 onions, sliced
  • 4 garlic cloves, sliced
  • 1 thumb ginger, grated
  • 1 red chilli, deseeded and finely chopped
  • 15ml ground coriander
  • 10ml ground cumin
  • 7.5ml ground turmeric
  • 1 bay leaf
  • 2 star anise
  • 1 cinnamon stick
  • 5 cloves
  • 6 potatoes, peeled and quartered
  • 2 x 410g tins chopped tomatoes
  • 30ml fruit chutney
  • 250ml chicken stock
  • salt and pepper
For the rice:
  • 525g basmati rice
  • 75g butter
  • 75g raisins
  • 1 cinnamon stick
  • 1 tsp turmeric
  • 8 cardamom pods
For garnish:
  • 15g coriander
  • 100g flaked almonds, toasted


  • Preheat the oven to 180°
  • Heat the oil in a large pot on high heat.
  • Season the chicken generously with salt and pepper.
  • Add the chicken pieces to the pot, skin-side down and fry until golden. Remove from the pot and place in a large roasting tray.
  • Turn the heat down to low, add the onions, and sauté for 5 minutes.
  • Add the garlic, ginger, and chilli. Sauté for a further 5 minutes, taking care not to burn the spices.
  • Mix the coriander, cumin, turmeric, bay leaf, star anise, cinnamon stick, and cloves together.
  • Add these spiced to the pot and stir, cooking until fragrant (about 2 minutes).
  • Add the potatoes, tomatoes, fruit chutney, and chicken stock. Stir to combine and add to the tray with the chicken pieces, spreading everything out evenly.
  • Place the tray in the oven and roast for 1 – 1½ hours, until cooked through.
Yellow rice:
  • Put all the ingredients for the rice in a pot and cook the rice according to the package instructions.
Serve the curry with yellow rice, garnished with your fresh coriander and flaked almonds.