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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cape malay chicken curry with yellow rice. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cape Malay Chicken Curry with Yellow Rice is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Cape Malay Chicken Curry with Yellow Rice is something that I’ve loved my whole life.

To begin 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 cook that.

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