Cape Malay Curry with Dahl Special South African Dish… (A yummy, spicy chicken stew from South Africa mixed with creamy lentil side—perfect for family dinners!)
Warm spices dance in this cozy South African Cape Malay chicken curry, slow-cooked till tender and tangy with tomatoes and lemon. Paired with smooth red lentil dahl flavored by ginger, garlic, and a hint of chili, it’s a hearty hug on a plate—serve over fluffy rice for 4 happy eaters.
Servings: 4
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Ingredients
For the Curry:
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1 medium onion, chopped small
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4 tablespoons oil
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1 1/2 teaspoons coriander seeds
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2 teaspoons ground fennel
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1 1/2 teaspoons ground cumin
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2 tablespoons fresh ginger, chopped
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1 teaspoon turmeric
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1 teaspoon ground black pepper
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15 cardamom pods, gently crushed
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1/2 teaspoon cinnamon
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1 tablespoon garam masala
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1 can (410g) crushed tomatoes
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1.5 kg chicken pieces (with or without bones)
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2 teaspoons garlic, minced
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2 teaspoons brown sugar
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1 tablespoon lemon juice
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2 teaspoons salt
For the Lentil Dahl:
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1 cup red lentils, rinsed and drained dry
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2 teaspoons fresh ginger, chopped
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2 bay leaves
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1 teaspoon cinnamon
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1 large onion, chopped
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2 teaspoons garlic, minced
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2 teaspoons turmeric
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1 teaspoon cumin
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1/2 teaspoon garam masala
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1/2 teaspoon dried chili flakes
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2 tablespoons lemon juice
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1/2 to 1 teaspoon salt
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1 tablespoon fresh coriander (cilantro), chopped
Cape Malay Curry with Dahl: Instructions
Make the Curry:
Put all curry ingredients in your slow cooker. Cook on high for 1 hour, then switch to low for 3 hours. (I take the bones out after, but you can leave chicken whole.) Spoon over hot basmati rice.
Make the Dahl:
In a pot, add lentils, ginger, bay leaves, and 3 cups cold water. Boil it up, then turn heat to medium. Stir often for 10-12 minutes. Toss out bay leaves. Add the rest of the dahl ingredients. Cook 3 more minutes. Yum!