South African Malay Chicken Curry Bake

About This Recipe

This casserole is inspired by Cape Malay chicken curry, a home-style dish traditionally simmered on the stovetop with mild curry spices, a touch of sweetness and plenty of onion, but adapted here into an easy baked format for convenience. Browning the chicken well before layering it into the casserole dish is important, since baking alone won't develop the same depth of flavor that a proper stovetop sear provides. Fresh ginger, grated generously into the sauce, adds a warm bite that pairs naturally with the mild curry powder and a spoonful of apricot jam, echoing the gentle sweetness found in many Cape Malay curries. Scallions stirred in near the end of baking add a fresh, slightly sharp contrast to the rich, saucy chicken. Served straight from the baking dish with rice on the side, this casserole makes a convenient, mostly hands-off dinner that draws honestly on Cape Malay flavor traditions while simplifying the cooking method for a busy weeknight.

Ingredients

Serves 5

• 1 kgbone-in chicken thighs
• 3 tbspoil
• 1onion(sliced)
• 1.5 tbspfresh ginger(grated)
• 4 clovesgarlic(minced)
• 2 tspmild curry powder
• 0.5 tspturmeric
• 400 gcanned crushed tomatoes
• 1 cupchicken stock
• 1 tbspapricot jam
• 1.5 tspfine sea salt
• 4scallions(sliced)

Instructions

1. 1

   Brown the chicken

   Heat oil in an oven-safe pot or skillet over medium-high heat. Brown chicken thighs 4-5 minutes per side, then remove and set aside.

   Browning the chicken properly before it goes into the oven is what gives the casserole real depth of flavor rather than tasting flat and boiled.

2. 2

   Build the sauce

   In the same pot, cook onion 6 minutes until soft, add ginger and garlic, cooking 1 minute, then stir in curry powder and turmeric, cooking 30 seconds.

3. 3

   Add liquid

   Stir in crushed tomatoes, stock, apricot jam and salt, bringing to a simmer.

4. 4

   Combine and bake

   Return chicken to the pot, spooning sauce over the top. Cover and bake at 180°C (350°F) for 35-40 minutes until the chicken is very tender and reaches an internal temperature of 74°C (165°F).

5. 5

   Check the sauce

   If the sauce is thinner than you like, return the pot to the stovetop and simmer uncovered for a few minutes to reduce.

6. 6

   Finish and serve

   Stir in the scallions just before serving, and serve hot with rice.

Variations

• •

  Add diced potato to the sauce before baking for a heartier, more traditional one-pot version.

• •

  Use bone-in chicken drumsticks in place of thighs for a similar result.

• •

  Stir in a handful of raisins with the tomatoes for extra sweetness and texture.

Storage

Refrigerate up to 3 days in an airtight container. Reheat gently on the stovetop or in a covered dish in the oven at 160°C (325°F) until warmed through.

Frequently Asked Questions