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A chicken-curry-in-a-hurry is such a wonderful stand-by meal for a busy mom! Apart from saving time, it saves on a special shopping trip as you probably have all the ingredients in the house anyway!

Another thing is you can determine the heat according to your taste. You can use less curry powder or even add some chili powder or flakes. And you can determine the sauciness by using less or more chicken stock!

What a wonderful thing cooking is – so versatile and creative!

Quick Cape Chicken Curry


  • 45 ml sunflower oil
  • 2 large onions, finely chopped
  • 30 ml aromatic curry powder
  • 15 ml garlic, finely chopped (or more, to taste)
  • 15 ml ginger, finely grated
  • 5 ml chili powder or dried red chili flakes (or to taste)
  • 5 ml cardamom seeds
  • 5 ml cumin seeds
  • a small pinch of ground cloves
  • 45 ml tomato paste
  • 15 ml white vinegar
  • 15 ml sugar
  • 250 ml Safari Golden Sultanas
  • 500 ml prepared chicken stock
  • a handful of curry leaves (optional)
  • 1 kg chicken breast fillets, cut into small bite-size pieces
  • 65 - 80 ml chakalaka soup powder
  • salt and ground white pepper, to taste
  • coriander leaves, coarsely chopped

Chef's hint: You can use any chicken portions that you like; white meat, brown meat, bone in or bone out. If you do use a different portion, adjust the cooking time accordingly. For instance, thighs with the bone in, would cook for 30 – 40 minutes, at least.

Hint: And remember the ever-present caution to not overcook your chicken breast fillets - they will become hard and dry and in this case, even stringy.


Heat the oil then add the onions and sauté until translucent. Add the curry powder, garlic, ginger, chili powder, cardamom, cumin and ground cloves and fry another minute, not longer.

Add the tomato paste, vinegar, sugar, sultanas, stock and curry leaves (if using) and bring to a boil. Cook for 10 minutes on low then mix the soup powder with a little cold water to form a smooth paste. Stir as much of the paste into the curry to thicken it to your taste then cook on low for 5 more minutes.

Increase heat, add the chicken pieces and stir. Turn heat to low and cook for 3 minutes. Taste and season it to taste with salt and white pepper, if the curry requires it. At this stage you can even add more sugar or vinegar or both to suit your own taste.

Once you're happy with the seasoning, remove the saucepan from the heat and allow the saucepan to rest on the kitchen counter for 5 minutes to ensure the chicken is completely cooked.

Serve your curry garnished with coriander leaves over fragrant rice alongside a selection of fresh sambals.

Serves 6 – 8.