Savory, but sweet – always a good combination! Our dish of the week is the faous Cape Chicken Curry, rooted in South Africa, Cape Town. The ingredient that makes this dish so special is: sweet cinannmon. Also totally enjoyable in a Vegetarian version, it can be served in combination with any garnish you prefer – either way it’s super tasty!


  • 3   chicken legs à ca. 180 g
  • 1   chicken breast
  • 2   onions
  • 5   tomatoes
  • 2   taplespoons of  oil
  • 1/2 teaspoon of cinnamon and cordamon
  •   salt
  •   pepper
  • 5   garlic gloves
  • 50g ginger
  • 1  green chilli
  • 1 teaspoon cumin
  • 2 tablespoon Curry 
  • 1 tablespoon Garam Masala 
  • coriander



Required time: 90 mins

Level of difficulty: medium

For 4 persons

Wash the chicken pieces and cut the chicken breast in 4 pieces. Peel and half the onions, then cut them in half. Wash the tomatoes and cut them into squares. Heat enough oil in a roaster or big Dutch oven. Just slightly stew the onions, cordamon and cinnamon, then put the tomatoes in and let it stew closed for 5 minutes. Salt and pepper the chicken and add it to the rest. Leave it for 10 minutes. Peel the garlic gloves and the ginger and cut it into fine slices. Remove the pips from the chilli, wash it and cut it into tiny slices. Now mix everything and add the cumin, curry and Gram Masala. Add 200 ml of water and let it simmer for 30 minutes. Serve the dish with fresh coriander. For those who like it even sweeter, you can serve some fruit chutney with it. Voilá!

Bon appetit!