Cape Mulay Chicken curry

I am always looking to try new recipes and who doesn’t love a Friday night curry.  Much healthier than a takeaway and super easy to make.

Serves 6.


  • 2 tbsp sunflower or rapeseed oil
  • 1 large onion, finely chopped
  • 4 large garlic cloves, finely grated
  • 2 tbsp finely grated ginger
  • 2 tsp turmeric
  • 1 tsp ground white pepper
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 cinnamon stick, snapped in half
  • 1 large red chilli, halved, deseeded and sliced
  • 400g can chopped tomatoes
  • 2 tbsp mango chutney
  • 1 chicken stock cube, crumbled
  • 12 bone-in chicken thighs, skin removed
  • 500g potatoes, cut into chunks
  • small pack coriander, chopped


  • Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
  • Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.

Serve with fluffy rice and naan bread.  Enjoy 🙂