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

Before you jump to Cape Malay Chicken Curry with Yellow Rice recipe, you may want to read this short interesting healthy tips about Wholesome Power Snacks.

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We hope you got insight from reading it, now let’s go back to cape malay chicken curry with yellow rice recipe. 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:
  1. Prepare FOR THE CURRY:
  2. Take 2 tablespoons sunflower or rapeseed oil
  3. Get 1 large onion, finely chopped
  4. Provide 4 large garlic cloves, finely grated
  5. You need 2 tablespoons finely grated ginger
  6. Take 5 cloves
  7. You need 2 teaspoons turmeric
  8. Get 1 teaspoon ground white pepper
  9. Provide 1 teaspoon coriander
  10. Provide 1 teaspoon cumin
  11. Use seeds from 8 cardamom pods, lightly crushed
  12. Provide 1 cinnamon stick, snapped in half
  13. Take 1 large red chilli, halved, deseeded and sliced
  14. Prepare 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
  15. Provide 2 tablespoons mango chutney
  16. Prepare 1 chicken stock cube, crumbled
  17. You need 12 bone-in chicken thighs, skin removed
  18. You need 500 g (1 1/10 lb) potatoes, cut into chunks
  19. You need small bunch coriander (cilantro) chopped
  20. You need FOR THE YELLOW RICE:
  21. Provide 50 g (1.76 oz) butter
  22. Prepare 350 g (12 3/10 oz) basmati rice
  23. Get 50 g (1.76 oz) raisins
  24. Provide 1 teaspoon golden caster sugar
  25. Prepare 1 teaspoon ground turmeric
  26. Provide 1/4 teaspoon ground white pepper
  27. Provide 1 cinammon stick, snapped in half
  28. Use 8 cardamon pods, lightly crushed
Instructions 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.

Add in cabbage and simmer till soften. Serve immediately with steamed white rice or let the curry sit for a few hours before serving. DIRECTIONS Clean the rice and place all the ingredients in a heavy bottomed saucepan. Bring the rice to a boil, then lower heat and simmer very slowly until the water has entirely evaporated. Remove the cinnamon stick and fluff the rice gently before serving.

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