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Before you jump to Cape Malay Chicken Curry with Yellow Rice recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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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. To make cape malay chicken curry with yellow rice you need 28 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Provide FOR THE CURRY:
- Use 2 tablespoons sunflower or rapeseed oil
- Prepare 1 large onion, finely chopped
- Prepare 4 large garlic cloves, finely grated
- Use 2 tablespoons finely grated ginger
- You need 5 cloves
- Get 2 teaspoons turmeric
- Provide 1 teaspoon ground white pepper
- You need 1 teaspoon coriander
- You need 1 teaspoon cumin
- Provide seeds from 8 cardamom pods, lightly crushed
- Get 1 cinnamon stick, snapped in half
- You need 1 large red chilli, halved, deseeded and sliced
- Provide 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Get 2 tablespoons mango chutney
- Take 1 chicken stock cube, crumbled
- You need 12 bone-in chicken thighs, skin removed
- Prepare 500 g (1 1/10 lb) potatoes, cut into chunks
- You need small bunch coriander (cilantro) chopped
- Take FOR THE YELLOW RICE:
- Prepare 50 g (1.76 oz) butter
- Prepare 350 g (12 3/10 oz) basmati rice
- Provide 50 g (1.76 oz) raisins
- Get 1 teaspoon golden caster sugar
- Prepare 1 teaspoon ground turmeric
- Get 1/4 teaspoon ground white pepper
- You need 1 cinammon stick, snapped in half
- Provide 8 cardamon pods, lightly crushed
Steps 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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