The Grand Tour Story
The Grand Tour follows the coastline around the Cape, where the scent of the Atlantic mingles with spices carried
across the ocean centuries ago. Cape Town feels different again. Colourful houses climb the hillsides of Bo-Kaap,
the call to prayer drifts through narrow streets, and family kitchens fill with the aromas of turmeric, cinnamon,
ginger and slow-cooked curry.
Our next stop is a tiny home kitchen where Ayesha has been cooking Cape Malay recipes passed down through
five generations. A heavy pot of curry bubbles gently while homemade rotis wait under a clean tea towel.
She smiles as she stirs the sauce.
"Curry shouldn't rush."
"It should welcome you."
By the time dinner was served, we understood exactly what she meant.
You’ll Need
For the Chicken
700g chicken thighs, cut into large chunks
1 tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, finely grated
1 tbsp grated fresh ginger
Cape Malay Curry Sauce
250ml coconut milk
2 tbsp tomato purée
1 tsp ground turmeric
2 tsp mild curry powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp smoked paprika
1 tsp brown sugar
1 tsp sea salt
½ tsp cracked black pepper
To Finish
Fresh coriander, chopped
Lime wedges
Optional but dangerous
Warm roti or naan
Mango chutney
Greek yoghurt
Cold South African lager
Method
Preheat your air fryer to 190°C.
Add the chicken, onion, garlic and ginger to a foil tray or heatproof dish.
In a bowl, whisk together the coconut milk, tomato purée, turmeric, curry powder, coriander, cumin, cinnamon,
smoked paprika, brown sugar, sea salt and black pepper.
Pour the curry sauce over the chicken and stir until everything is evenly coated.
Air fry at 190°C for 18–20 minutes, stirring halfway through, until the chicken is tender and the sauce begins to
thicken.
Return the tray for a final 3–4 minutes at 200°C to lightly caramelise the edges of the sauce.
Finish with plenty of fresh coriander and a squeeze of lime.
Serve immediately with warm roti, naan or rice, plus mango chutney if using.