A Cape Malay Curry for #HeritageMonth. Picture supplied by Staffords.

Serves 4-6


  • 15ml oil
  • 1 red onion, chopped
  • 10ml Staffords garlic paste
  • 5ml Staffords chilli paste
  • 15ml Staffords ginger paste
  • 10ml ground cumin
  • 30ml mild or medium curry powder
  • 5ml turmeric
  • 1 can chopped tomatoes
  • 60ml Staffords sticky chicken marinade
  • 45ml Staffords apple jelly
  • 180ml water
  • 600g chicken pieces, roasted
  • 80ml – 125ml cream
  • salt and milled black pepper
  • fresh coriander

To serve

  • rice
  • roti breads
  • Staffords apple jelly


  1. Heat the oil in a pan and brown the chicken pieces on both sides and transfer to a plate. 
  2. Return the pan to the stove and gently fry the onions for 5 minutes. 
  3. Add the garlic, chilli, ginger and cook for 2 minutes. 
  4. Add the ground cumin, garam masala, turmeric and cook for 1 minute. 
  5. Add the chopped tomatoes, sticky chicken sauce, apple jelly and water. 
  6. Return the chicken pieces to the pan, bring to the boil, simmer, cover and cook for 35-45 minutes.
  7. Stir in the cream, season to taste and garnish with fresh coriander. 
  8. Serve with rice, roti and apple jelly.