In the colorful and aromatic city of Cape Town, South Africa, we stumbled upon a one-pot chicken and vegetable dish that defied our expectations of what a curry could be. While it may appear Indian or Indonesian from afar, the Cape Malay curry stands out as distinctly South African upon closer inspection.

Unlike traditional Indian curries, this Cape Malay curry is lighter and more fragrant, with the flavors permeating the dish rather than overpowering it. The secret lies in the use of whole spices, which are dropped into the broth and discarded before serving, adding texture and aroma without overwhelming the dish.

In our recipe from “Milk Street Tuesday Nights,” we start by lightly browning onions to create a flavorful base for the curry. We also use whole fennel and cumin seeds to enhance both the taste and texture. Boneless, skinless chicken thighs keep the meat moist and add richness to the dish.

Best of all, this lemony and savory Cape Malay chicken curry can be prepared in just about an hour.

Ingredients:

• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• Kosher salt and ground black pepper
• 1 teaspoon turmeric
• 2 pounds boneless, skinless chicken thighs, trimmed and patted dry
• 2 tablespoons grapeseed or other neutral oil
• 2 medium yellow onions, chopped
• 4-ounce chunk fresh ginger, peeled and cut into 5 pieces
• 4 medium garlic cloves, minced
• 2 serrano chilies, stemmed and halved lengthwise
• 2 cups low-sodium chicken broth or water
• 1 pint grape or cherry tomatoes
• Two 3-inch cinnamon sticks
• 2 bay leaves
• 1 pound Yukon Gold potatoes, cut into 1-inch cubes
• 2 tablespoons lemon juice (from 1 lemon), plus lemon wedges for serving
• ½ cup loosely packed fresh mint leaves, torn
• Cooked basmati or jasmine rice, for serving

Directions:

1. In a bowl, mix together the fennel, cumin, salt, pepper, and turmeric. Use 1 tablespoon of this mixture to season the chicken.
2. In a large Dutch oven over medium-high heat, heat the oil until barely smoking. Add the onions and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
3. Stir in the ginger, garlic, and chilies, and cook for about 30 seconds until fragrant.
4. Add the broth, tomatoes, cinnamon sticks, bay leaves, and the remaining spice mixture. Submerge the chicken thighs in the broth.
5. Bring to a simmer, cover, and cook for 25 minutes. Adjust the heat to maintain a gentle simmer.
6. Stir in the potatoes, cover, and return to a simmer. Cook for another 12 to 15 minutes, or until the chicken and potatoes are tender.
7. Using tongs, transfer the chicken to a large plate. Remove and discard the ginger, cinnamon sticks, bay leaves, and chili halves. Continue to simmer the liquid over medium heat until slightly reduced, about 5 minutes.
8. Use two forks to pull the chicken into bite-size pieces, then return it to the pot and stir gently to combine. Be careful not to break up the potatoes.
9. Stir in the lemon juice, and season with salt and pepper to taste.
10. Transfer the curry to a serving bowl and sprinkle with torn mint leaves.
11. Serve with cooked basmati or jasmine rice and lemon wedges.

Enjoy this delicious Cape Malay chicken curry, a unique and flavorful dish from South Africa.

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