Chicken curry
Prep time
Cook time
Total time
Serves: 4
  • 3 tablespoons oil
  • 1½ pounds skinless, deboned chicken thighs
  • 1 large onion, coarsely chopped
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon salt
  • 2 tablespoons vinegar
  • 2 tablespoons apricot jam
  • 1 14.5-ounce can diced tomatoes
  • ¼ teaspoon sugar
  • 1 large green Bell pepper, seeded and coarsely diced
  1. Heat the oil in a heavy-based pan and brown the chicken.
  2. Add the onion and cook over medium heat for about a minute.
  3. Combine the spices and salt and add to the pan. Mix until aromatic.
  4. Stir in the vinegar and jam, mix to blend and then coat the chicken pieces on both sides.
  5. Mix in the tomato, sugar and green pepper.
  6. Mix and simmer over low heat for a little over an hour until the chicken pieces are tender.
  7. Adjust the flavoring before serving on rice or as Bunny chow (page 36 in our book) - in halved, hollowed out loaves of bread.
This curry dish is relatively mild. The intensity of the dish can be increased by using a hot curry powder or by adding more cayenne pepper.

Garnish with chopped cilantro leaves.
Recipe by Cape Point Press at