Our ready-to-use Pesto Princess Cape Malay Curry Sauce makes cooking for a crowd so simple. All you need do is prepare your fresh ingredients, pour over the curry sauce, simmer and serve! Plus, it’s FRESH (so no preservatives or colourants!). Just wholesome goodness.
This Cape Malay Chicken Curry brings bright, summery flavour to the table with minimal effort. Made using a ready-to-use Cape Malay Curry Sauce, it combines tender chicken, warm spices and creamy coconut for a dish that feels both comforting and fresh. Perfect for easy weeknight cooking or feeding a crowd, this curry delivers a delicious balance of sweetness, spice and Cape heritage in every bite.
INGREDIENTS
- 2 tablespoons olive oil
- 8 chicken thighs, skin on and bone in
- 1 sachet Pesto Princess Cape Malay Curry Sauce
- 1 tin coconut cream
- 100g mange tout or broccolini
To serve:
- cooked Jasmine Rice
- rotis
- sliced cucumber
- fresh coriander
- bean sprouts
- pickled red onion
- spring onion
METHOD
- Heat the olive oil in a large pan (we used a Le Creuset Signature Shallow Casserole), place the chicken pieces, skin down in the pan and allow to brown for 2 to 4 minutes.
- Once browned, turn the pieces over and add the Pesto Princess Cape Malay Curry sauce and 1 tin of coconut cream.
- Gently stir, cover with the lid and let it simmer on medium to low heat for about 15 minutes until the chicken is cooked through.
- Add the mange tout or broccolini on top, close the lid again and let it steam for a few minutes until tender.
- Serve with your favourite curry sides. We love jasmine rice, roti, cucumber, toasted coconut flakes, fresh coriander, bean sprouts, pickled red onions and sliced spring onion.
This summery chicken curry is quick to prepare and packed with Cape Malay character, making it an ideal recipe for relaxed entertaining or simple weeknight meals. Serve it with your favourite sides and enjoy how effortlessly the flavours come together. Keep this recipe on rotation for a reliable crowd-pleaser that never disappoints.