South African Malay Curry

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.

Ingredients Nutrition


  1. Heat the oil in a large pot; over high heat, fry the onions and garlic, stirring continuously; add the spices and continue stirring for a minute.
  2. Reduce heat slightly; add the meat and fry it until it is browned on all sides; (this may be easier if you remove the onions and set them aside, then return them to the pot after the meat is browned.).
  3. Add all remaining ingredients except the apricot jam and yogurt (or buttermilk).
  4. Cover & Reduce heat; simmer on low heat, stirring occasionally, until everything is tender, approximately an hour.
  5. Stir in jam and yogurt (or buttermilk) a few minutes before serving.
  6. Serve with traditional Curry Garnishes such as Chutney, Peanuts, sliced Bananas and dates.


Most Helpful

WOW- so good! I've made some great curries, but the African ones never tasted quite like how I hoped. This recipe is among the best though. I didn't change a thing, and I wouldn't want to. Thanks for sharing.

rpgaymer January 08, 2013

Definately a winning recipe. I have had this marked since ZWT was in Africa. Glad that I finally got to try it. I garnished it with banana and finely chopped peanuts.

PaulaG July 17, 2006

Yup, this was a definite hit in my house. Hubby and kids all devoured it, asking for seconds before the 'firsts' were totally done! I used boneless chicken thighs, zucchini instead of eggplant and 1 tsp crushed dried chilies since I had no fresh (heavy on the other spices too), and it was delish. Buttermilk is a lovely touch, never used it instead of yogurt before, but will again. A perfect meal for these 30 Celsius days we've been having on the Canadian prairie lately. Thanks!!

Annacond July 08, 2006

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