Cape Malay Chicken Curry with Yellow Rice
Cape Malay Chicken Curry with Yellow Rice

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, cape malay chicken curry with yellow rice. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cape Malay Chicken Curry with Yellow Rice is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Cape Malay Chicken Curry with Yellow Rice is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
  1. Prepare FOR THE CURRY:
  2. Make ready sunflower or rapeseed oil
  3. Make ready large onion, finely chopped
  4. Get large garlic cloves, finely grated
  5. Make ready finely grated ginger
  6. Get cloves
  7. Take turmeric
  8. Take ground white pepper
  9. Make ready coriander
  10. Get cumin
  11. Prepare seeds from 8 cardamom pods, lightly crushed
  12. Take cinnamon stick, snapped in half
  13. Prepare large red chilli, halved, deseeded and sliced
  14. Get can diced tomatoes plus 2 cans water
  15. Prepare mango chutney
  16. Get chicken stock cube, crumbled
  17. Make ready bone-in chicken thighs, skin removed
  18. Take potatoes, cut into chunks
  19. Get small bunch coriander (cilantro) chopped
  20. Take FOR THE YELLOW RICE:
  21. Take butter
  22. Prepare basmati rice
  23. Make ready raisins
  24. Make ready golden caster sugar
  25. Get ground turmeric
  26. Take ground white pepper
  27. Get cinammon stick, snapped in half
  28. Make ready cardamon pods, lightly crushed
Steps to make Cape Malay Chicken Curry with Yellow Rice:
  1. 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.
  2. 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.
  3. 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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