Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cape malay chicken curry with yellow rice. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Cape Malay Chicken Curry with Yellow Rice is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Cape Malay Chicken Curry with Yellow Rice is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Prepare FOR THE CURRY:
- Take 2 tablespoons sunflower or rapeseed oil
- Get 1 large onion, finely chopped
- Prepare 4 large garlic cloves, finely grated
- Take 2 tablespoons finely grated ginger
- Make ready 5 cloves
- Get 2 teaspoons turmeric
- Get 1 teaspoon ground white pepper
- Make ready 1 teaspoon coriander
- Get 1 teaspoon cumin
- Get seeds from 8 cardamom pods, lightly crushed
- Make ready 1 cinnamon stick, snapped in half
- Make ready 1 large red chilli, halved, deseeded and sliced
- Make ready 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Get 2 tablespoons mango chutney
- Make ready 1 chicken stock cube, crumbled
- Prepare 12 bone-in chicken thighs, skin removed
- Get 500 g (1 1/10 lb) potatoes, cut into chunks
- Take small bunch coriander (cilantro) chopped
- Prepare FOR THE YELLOW RICE:
- Take 50 g (1.76 oz) butter
- Take 350 g (12 3/10 oz) basmati rice
- Get 50 g (1.76 oz) raisins
- Take 1 teaspoon golden caster sugar
- Prepare 1 teaspoon ground turmeric
- Get 1/4 teaspoon ground white pepper
- Prepare 1 cinammon stick, snapped in half
- Prepare 8 cardamon pods, lightly crushed
Instructions to make Cape Malay Chicken Curry with Yellow Rice:
- Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
- Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander/cilantro.
- About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml (2 1/3 cups) water and 1/2 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.
So that is going to wrap this up for this exceptional food cape malay chicken curry with yellow rice recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!