Baby potatoes and golden pieces of chicken soak up a rich, tangy, curry sauce made from all the must-have ingredients of Cape Malay flavours:Spice & All Things Nice Cape Malay Curry Paste, a double dose of tomato, creamy coconut milk & garlic. Served with turmeric-infused rice, crispy poppadom, and that special Mzansi magic created over decades.
Serving guide
Choose your portion size.
RICE
Place the rice and Turmeric in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 3-4 minutes. Add the cooked chopped tomatoes and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 25-30 minutes. In the final 10-15 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry, and side with the crispy Poppadom/s. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!
RICE
Place the rice and Turmeric in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 3-4 minutes. Add the cooked chopped tomatoes and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 25-30 minutes. In the final 10-15 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry, and side with the crispy Poppadom/s. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!
RICE
Place the rice and Turmeric in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 6-8 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 4-5 minutes. Add the cooked chopped tomatoes and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 35-40 minutes. In the final 15-20 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry and side with the crispy poppadoms. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!s
RICE
Place the rice and Turmeric in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken
Place a pot over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 6-8 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 4-5 minutes. Add the cooked chopped tomatoes and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 35-40 minutes. In the final 15-20 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning.
CRISPY POPPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the Poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
DINNER IS READY
Dish up the rice in a bowl, spoon over the Chicken curry and side with the crispy poppadoms. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef!s
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R231.86
for 4 servings · R57.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Ground Turmeric needs 10 mlCrushed Turmeric 50 g R20.99 · whole pack (size can't be divided)R20.99
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Free-range Chicken Pieces needs 8Free Range Chicken Wing Tips R19.99 · whole pack (size can't be divided)R19.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Baby Potatoes needs 400 gBaby Potatoes 700 g 700 g at R24.99 · 57% of packR14.28
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Tomato Paste needs 125 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Cape Malay Curry Paste
- Crispy Onion Bits
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cape Malay Chicken Curry?
The preparation time for Cape Malay Chicken Curry with crispy poppadoms is between 25 and 50 minutes.
What is the total time required to make Cape Malay Chicken Curry with crispy poppadoms?
The total time required to make Cape Malay Chicken Curry with crispy poppadoms is between 45 and 70 minutes.
How many servings does Cape Malay Chicken Curry provide?
4 servings
What are the main ingredients in Cape Malay Chicken Curry?
Baby Potato, Chicken, Coconut Milk, Crispy Onion Bits, Fresh Coriander, Onion, Poppadom, Spice & All Things Nice Cape Malay Curry Paste, Tomato, Tomato Paste, Turmeric, White Basmati Rice
What is the nutritional information of Cape Malay Chicken Curry?
Calories: 1180, Carbs: 128 grams, Fat: grams, Protein: 65.4 grams, Sugar: 20.9 grams, Salt: 930 grams
How do I prepare Cape Malay Chicken Curry?
CHICKEN: Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and season. When hot, fry the chicken until golden, 2-3 minutes per side. Add the onion and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Mix in the tomato paste, the potatoes, and the curry paste and fry until fragrant, 3-4 minutes. Add the cooked chopped tomatoes and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the chicken is cooked through, 25-30 minutes. In the final 10-15 minutes, mix in the coconut milk. Remove from the heat, add a sweetener (to taste) and seasoning. DINNER IS READY: Dish up the rice in a bowl, spoon over the chicken curry, and side with the crispy poppadom/s. Sprinkle over the crispy onions, and garnish with the coriander. Lekker eet, Chef! RICE: Place the rice and turmeric in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CRISPY POPPS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up.
What should be prepared from my kitchen to make Cape Malay Chicken Curry?
Baby Potato, Chicken, Coconut Milk, Crispy Onion Bits, Fresh Coriander, Onion, Poppadom, Spice & All Things Nice Cape Malay Curry Paste, Tomato, Tomato Paste, Turmeric, White Basmati Rice
How many calories does Cape Malay Chicken Curry have?
1180 calories
How much fat content does Cape Malay Chicken Curry have?
grams