Cape Malay Chicken Curry


Prep Time: 20 minutes

Cooking Time: 1 hour



  • 2 onions, thinly sliced
  • 1 tbsp olive oil
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 2 medium potatoes, peeled large dice
  • 2 Rugani carrots, sliced
  • 1 kg chicken thighs, skin on (or skin of for a low-fat option)
  • 1 tomato, diced
  • 1 teaspoon chilli powder
  • 2 teaspoons masala (cumin, coriander, fennel, star aniseed, chili powder, cinnamon, nutmeg, cloves, allspice, and bay leaves.)
  • 1 cup of chicken stock
  • 2 cups Rugani 100 % Turmeric infused Carrot Juice


  • In a pot over low heat, add onions and olive oil and cook them until golden brown.
  • Add fresh chopped tomato and carrots, and cook for a further 3 minutes.
  • Add garlic, ginger, and all of the spices, and stir well.
  • Add the chicken, potatoes, the Rugani 100% Turmeric infused Carrot Juice and chicken stock to the pot.
  • Cover the pot and simmer for 45 – 60 minutes until the chicken is fully cooked and the potatoes are soft. Alternatively, you can place an ovenproof pot with the lid on in the oven for 1 hour at 180 ℃.
  • When the chicken is soft you can mash some of the potatoes into the sauce and cooked uncovered for a few minutes, to thicken the sauce.
  • Serve with basmati rice and naan bread, or rotis.

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