Sun. Sep 27th, 2020

Add apple and banana to give a tang to your Fruity Masala Chicken

We all need more goodness in our food to keep us warm over the cold weather ahead. This fruity masala chicken ticks all the boxes.

add apple and banana to give a tang to your fruity masala chicken - Add apple and banana to give a tang to your Fruity Masala Chicken

We all need more winter goodness in our food to keep us warm and ready for the cold weather ahead. Try this fruity masala chicken as a one-stop pot of meat, fruit, vegetables and spices.

There are countless forms of masala, which Indian grocers traditionally sell pre-made according to their favourite recipe. A masala is the name for a mix of spices. A masala can be either a combination of dried spices, or a paste made from a mixture of spices and other ingredients. Often garlic, ginger, onions, chilli paste and tomato will go into a masala paste. A dry masala will use dried, often dry-roasted, spices.

This recipe calls for a Cape Masala which is a curry blend that is not super-hot. You can substitute other curry seasonings if you prefer.

Spice this fruity masala chicken up with Cape Masala mix to help heat up the body. Depending on how much spicy you add, just don’t take your temperature after eating it!

Fruity Masala Chicken

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Recipe by Irene Muller Course: Dinner, LunchCuisine: GlobalDifficulty: Easy




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This masala is excellent when served with White Jasmine long grain rice and coriander to garnish.


  • 1 kg of chicken

  • 1 red onion, chopped

  • 1 tablespoon ginger

  • 3 tablespoons Cape Malay curry spice (add more if you need more heat)

  • 2 medium sized apples, chopped

  • 3 bananas, sliced

  • 1 sweet potato or potato, chopped

  • 2 tablespoons white apple cider vinegar

  • 1 tablespoon cornflour (Maizena)

  • 1 tablespoon apricot jam

  • coriander leaves for garnishing

  • olive oil


  • Sauté the onions in a drizzle of olive oil together with the ginger.

  • Just before adding the chicken, add another drizzle of olive oil and Cape Masala spice.
  • Fry spices for two minutes then add the chicken. Sauté the chicken before stirring, giving it a moment to seal.
  • When it has reached the stage where it is nice and brown, add 1 cup of water before placing the lid on for 10 minutes on low heat.
  • After 10 minutes take the pot off the heat and shred the chicken meat with 2 forks.
  • Return to the heat, add apples, sweet potato, jam and vinegar then cover. If the chicken mixture is too dry, add another cup of water so that the vegetables and apples can soften. Simmer for 5-10 minutes, or until apple and sweet potato are soft.
  • When apples and sweet potato is soft, mash with a fork. The sweet potato thickens the sauce.
  • Add the Maizena, pre-mixed with 1 cup of water, then the bananas to the chicken and stir, cover and simmer for another 5 to 10 minutes. Serve with plain boiled rice. Garnish with one or two sprigs of fresh coriander.

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