Heritage Day is a time to celebrate the diverse cultures and traditions that shape South Africa. At Deux Lions, Chef Shaun honours this spirit through his cooking, which has always drawn inspiration from the three traditional South African cuisines: Cape Dutch, Khoi, and Cape Malay.
Of the three, Cape Malay cuisine holds a special place in his heart. Its fragrant spices, rich sauces, and layered flavours have become a thread that runs through much of his cooking. For Shaun, Cape Malay is more than just food—it’s a story of heritage, memory, and the joy of sharing a meal with loved ones.
In celebration of Heritage Day, Chef Shaun shares one of his favourite recipes straight from his kitchen: Cape Malay Chicken Masala.
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Cape Malay Chicken Masala
Ingredients
- 1kg deboned chicken thighs, rolled up and skinless
- 2 tbsp chicken masala
- 2 tbsp curry powder
- 2 tbsp leaf masala
- 2 tbsp garum masala
- 1 tbsp mother-in-law masala
- 1 tbsp aniseed
- 4 whole cinnamon sticks
- 6 whole star anise
- 6 bay leaves
- 8 cardamom pods (slightly crushed)
- 1 large onion, chopped
- 8 cloves garlic, peeled and grated
- 50g fresh ginger, peeled and grated
- 2 tbsp tomato paste
- 750ml chicken stock
- 1 ½ cups plain yoghurt
- A handful of fresh coriander, finely chopped
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Method
- In a medium-hot pot, add oil. Sauté onions and grated ginger until golden, then add garlic and cook for 1 minute.
- Add all the spices, including cinnamon, cardamom, bay leaves, aniseed, and star anise. Stir well. Add ½ cup oil and cook for 2 minutes until a paste forms.
- Add tomato paste and cook for 1 minute, scraping any sediment from the bottom of the pot.
- Add chicken thighs, mixing gently with the spice paste.
- Pour in chicken stock and bring to a boil. Reduce heat and simmer for 35 minutes, until the sauce thickens.
- Add yoghurt and simmer for another 5 minutes.
- Remove from heat, add coriander, and season with salt and pepper.
Serve with rice or roti.
Closing Thoughts
For Chef Shaun, Cape Malay cooking is the heart of heritage. Its bold and soulful flavours always find a way onto his menus at Deux Lions, making each plate both a tribute to the past and a celebration of the present.
This Heritage Day, why not try your hand at his recipe and bring a taste of Cape Malay tradition to your own table?
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