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Cape Malay cuisine is unique to South Africa and based on Malaysia and 

Indonesia cooking. Cape Malay curries are aromatic and full of flavour.


Ingredients: Cumin, Ginger, Cardamon, Clove, Coriander, Fennel, Fenugreek, Mustard, Pepper, Turmeric


Product of many countries, blended in Shropshire UK

Store in a dry cool place

Cape Malay Curry

  • Ingredients

    • 800 - 1000 chicken diced or pieces or Beef diced
    • 1 red bell pepper chopped
    • 2 tbs Veggie oil
    • 2 chopped onion
    • 1 tbs chopped fresh ginger
    • 1 bay leaf (opt)
    • 1 garlic clove, minced
    • 1 tin 400ml coconut milk
    • 400- 500g Potato and or sweet potato diced
    • 2 tbs Cape Malay spice


    1. Mix the spice with the meat leave for 30 min to marinate
    2. heat the oil in a casserole dish or saucepan
    3. brown the meat, turn down the heat (3 - 5 min)
    4. add the onion, garlic and ginger gently cook ( don't allow the garlic to brown) for 5 min
    5. add coconut milk and 1/2 cup of water to pan to deglaze
    6. add veggies cover and cook in a slow oven (160 - 180 oC for at least 45 - 60min or until the meat and potatoes are cooked)
    7. stir the pot gently at about 30 mins and check the curry has not become to dry (add more water if need be)

    In the slow cooker,

    do steps 1 - 3 , deglaze the pan and add everything to the slow cooker and cook on medium for 3- 5 hours


    serve with rice and sprinkle with chopped dried apricots (opt)

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