Cape Malay Chicken Curry with Warm Zucchini Sambal
Yield: 2
Cape Malay Chicken Curry with Warm Zucchini Sambal
Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M
This comforting Cape Malay-inspired chicken curry combines warming spices, tender potatoes, and a rich chutney-spiked sauce. A warm zucchini sambal with tomato, chilli, and lemon brings freshness and balance to every bite.
Ingredients
For the Rice and Curry
- 1 cup jasmine rice
- 1 tablespoon canola oil, plus 1 teaspoon if needed
- 3 boneless skinless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, finely minced
- 1½ tablespoons Cape Malay spice blend (see notes)
- 1 tablespoon tomato paste
- 1 tablespoon chutney
- 1 bay leaf
- 6 ounces potatoes, peeled and diced
- 1 cup chicken stock
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon cilantro (coriander), chopped
- ½ lemon, juiced
For the Warm Zucchini Sambal
- 1 tablespoon canola oil
- 1 zucchini (marrow), diced small
- 2 spring onions, thinly sliced
- ½ fresh chilli, finely diced
- 1 teaspoon chutney
- 1 medium tomato, diced
- ½ lemon, juiced
- 1 tablespoon cilantro (coriander), chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Cook the rice according to package directions and keep warm.
- Heat the canola oil in a deep skillet or Dutch oven over medium-high heat. Season the chicken with the salt and pepper, then cook until lightly browned on all sides. Transfer to a plate.
- Reduce the heat to medium and add the onion. Cook until softened, about 5 minutes. If the pan seems dry, add the additional teaspoon of canola oil. Stir in the garlic and cook for 30 seconds.
- Add the tomato paste and Cape Malay Spice Blend and cook for 30 seconds, stirring constantly, until fragrant.
- Add the potatoes, bay leaf, chicken stock, and chutney. Bring to a simmer, cover, and cook for 10 to 15 minutes.
- Return the chicken and any accumulated juices to the pan. Cover partially and continue simmering for 20 to 25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.
- Meanwhile, heat a small skillet over medium heat. Add the zucchini and cook for 3 to 4 minutes until just tender but still holding its shape. Stir in the spring onions and chilli and cook for 1 minute more.
- Transfer to a bowl and stir in the chutney, tomato, lemon juice, coriander, salt, and pepper. Taste and adjust seasoning if needed.
- Discard the bay leaf from the curry. Stir in the coriander and 1 teaspoon of lemon juice.
- Serve the curry alongside jasmine rice with the warm zucchini sambal and a scattering of coriander.
Notes
If you don't have Cape Malay Spice Blend on hand, combine:
- 2 tablespoons ground coriander
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Store in an airtight container and use as needed.
Costs
- Total Cost: $7.81
- Cost per Serving: $3.90
Costs calculated in June 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of the Cape Malay Spice Blend and chicken made at home (costs for these included in the costs above), and chutney and kosher salt from Whole Foods.
Nutrition Facts
Calories
854Fat
24 gSat. Fat
4 gCarbs
110 gFiber
6 gNet carbs
104 gSugar
10 gProtein
47 gSodium
2030 mgCholesterol
165 mgNutritional information is an estimate only, and depends on the ingredients you use.
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