It’s a completely different flavor, yet so delectable! This one is mild and sweet, albeit with loads of curry powder, reminding you of that curry flavor every single bite. Read on… This recipe was given to my in-laws by a South African friend, back when they lived on their sailboat and my husband was just a little boy. So it’s been in the family for a long time! This was Jason’s only definition of curry all those years before he met me, and he had a bomb when he first tried some of my Indian curries. Mind you, this curry tastes nothing like my Indian dishes, and yet I loved it from very first time I tried it. I loved that fruity sweetness mixed into the chicken along with those distinctive curry powder flavors. If you are looking for yet another way to cook your chicken, this is it my friends. Give it a try!
What is South African Chicken Curry?
Africa… that mother of all lands, comprises of so many cultural, ethnic and religious groups that over the years culminated into so many different cuisines. The South Africans, besides loving their Braai (Barbecue), one definitive dish they love and prepare is their curries. And looking at this vast continent, you can figure that there are as many curries as there are cultural groups living in this land. You might have heard of Cape Malay curry, which originated with the slaves from Ceylon, Indonesia, Java and Madagascar, and their descendants. That variation has spices like turmeric, cinnamon, cumin, coriander and chili. Durban curries have more Indian influence and are more spicy and fiery. Many others use curry powder. Curry powder is a British construct, invented during British rule in India around 1784. At one point, the key ingredients were fenugreek and turmeric to mimic the spices in an Indian masala mix, which is usually made from scratch by Indian cooks. This curry powder was a big hit in South Africa. You will find this in most of their curries. But to make it a little milder for those Dutch and British palates, they added sweet notes with some kind of fruit chutney or preserve.
Ingredients Needed
Chicken – I use bone-in thighs. A cut up whole chicken works as well. Curry Powder – My main flavoring. Mustard and Vinegar – For zest and tang. Black Pepper – Plenty of it. Apricot preserves and brown sugar – For sweetness and balance. Onions and Garlic – The standards. Green bell peppers and lots of mushrooms – For the veggie power.
How to make this curry in easy steps:
It’s pretty simple, as most of the time your curry will be braising and bubbling, and you can do some other stuff or just put your feet up and relax… I start by cutting my veggies and chopping the garlic. For this curry, I prefer big chunks of mushrooms and peppers. It adds a nice texture and flavor to the dish. In a bowl, I mix flour, pepper, brown sugar and curry powder. This is your dry mixture. In another bowl, I mix apricot preserves with vinegar, mustard and some water. I blend nicely. This is your wet mixture. I heat oil in a large skillet or pan, and I love using my wide electric skillet for this recipe. Then, I pan fry the chicken with salt and pepper until both sides have a nice color. Once it’s done, I remove the chicken from the skillet and set it aside on a plate. I start the curry by sautéing my onions, peppers, and garlic in the skillet for a few minutes until they’re fragrant and starting to soften. Then, I add the chicken back into the skillet and coat it along with the veggies with my dry mixture of spices. After that, I mix in my wet mixture, stirring everything together for a few minutes. Finally, I simmer it all on low to medium heat until the chicken is tender and practically falling off the bone. This slow cooking process allows all the flavors to meld together beautifully, creating a delicious and comforting curry. Simple… easy peasy, isn’t it? All this can be done in an hour or so. The more you simmer the more delish it becomes when the chicken is so tender it melts in your mouth. I suggest you use bone in thighs, my usual whenever there is a stew or curry kind of thing happening in my kitchen.
Tips
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South African Chicken Curry, on our Gypsy Plate… Enjoy!!!
Try some of our other curries!Chicken MasalaJapanese Beef CurryTrinidadian Curry ChickenIndian Chicken CurryAustralian Curried SausagesJamaican Curry ShrimpPork Vindaloo Be sure to check out my roundup of the world’s 40 BEST Curry Recipes!
