You know those cozy meals that make your whole house smell amazing? That’s what this Cape Malay Chicken Curry does.  It’s not super spicy but beautifully aromatic, with just the right amount of complexity.

This style of curry, rooted in South Africa’s Cape Malay community, is known for its unique blend of spices—think cinnamon, cloves, turmeric, coriander, and a hint of chile—paired with tender meat, often chicken or lamb, and sometimes sweet additions like dried apricots or chutney.

I made my own Cape Malay spice blend for this one, using a bunch of whole spices I toasted and ground myself (which sounds fancier than it is—it takes like 5 minutes). Once you’ve got that mix ready, the curry comes together pretty easily. Just sauté some onions, garlic, and ginger, add chicken, tomatoes, a few veggies, and that magical spice mix. Let it simmer and do its thing while you put your feet up (or make rice).

This curry is the kind of dish that tastes even better the next day, so go ahead and make a little extra. Serve it with basmati rice or warm flatbread, and maybe a little chutney on the side if you’re feeling fancy. Total comfort food—no passport required.