Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, cape malay chicken curry with yellow rice. One of my favorites. For mine, I will 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’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. 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 must prepare a few ingredients. You can cook cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Make ready FOR THE CURRY:
- Take 2 tablespoons sunflower or rapeseed oil
- Get 1 large onion, finely chopped
- Take 4 large garlic cloves, finely grated
- Take 2 tablespoons finely grated ginger
- Prepare 5 cloves
- Take 2 teaspoons turmeric
- Get 1 teaspoon ground white pepper
- Make ready 1 teaspoon coriander
- Take 1 teaspoon cumin
- Make ready seeds from 8 cardamom pods, lightly crushed
- Take 1 cinnamon stick, snapped in half
- Take 1 large red chilli, halved, deseeded and sliced
- Get 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Take 2 tablespoons mango chutney
- Get 1 chicken stock cube, crumbled
- Make ready 12 bone-in chicken thighs, skin removed
- Make ready 500 g (1 1/10 lb) potatoes, cut into chunks
- Get small bunch coriander (cilantro) chopped
- Get FOR THE YELLOW RICE:
- Make ready 50 g (1.76 oz) butter
- Make ready 350 g (12 3/10 oz) basmati rice
- Prepare 50 g (1.76 oz) raisins
- Prepare 1 teaspoon golden caster sugar
- Make ready 1 teaspoon ground turmeric
- Get 1/4 teaspoon ground white pepper
- Take 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.
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