Cape Malay Chicken Curry with Yellow Rice. Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Cape Malay cooking comes from a community in South Africa with its historic roots in South-east Asia. Cape Malay chicken curry with yellow rice is very famous dish from South Africa.
Or are those the same thing? Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. This recipe is my way of cooking a chicken curry, more or less: it took some discipline to measure and write down how On my photos you can see there isn't much oil or fat on the dish. Cape Malay Chicken Curry with Yellow Rice most diverse and own ideal taste that unique. Few kinds of Cape Malay Chicken Curry with Yellow Rice recipes are also enough simple to process and do not pick up long. Even though not everyone likes Cape Malay Chicken Curry with Yellow Rice food, nowadays several people are got attached and like the various Cape Malay Chicken Curry with Yellow Rice foods on hand. This can be visible from the number of restaurants that prepare Cape Malay Chicken Curry with Yellow Rice as one of the serving. You can cook Cape Malay Chicken Curry with Yellow Rice using 28 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Cape Malay Chicken Curry with Yellow Rice
- Prepare of FOR THE CURRY:.
- It's 2 tablespoons of sunflower or rapeseed oil.
- Prepare 1 of large onion, finely chopped.
- It's 4 of large garlic cloves, finely grated.
- It's 2 tablespoons of finely grated ginger.
- It's 5 of cloves.
- It's 2 teaspoons of turmeric.
- Prepare 1 teaspoon of ground white pepper.
- Prepare 1 teaspoon of coriander.
- You need 1 teaspoon of cumin.
- You need of seeds from 8 cardamom pods, lightly crushed.
- It's 1 of cinnamon stick, snapped in half.
- You need 1 of large red chilli, halved, deseeded and sliced.
- Prepare 400 g (14 1/10 oz) of can diced tomatoes plus 2 cans water.
- You need 2 tablespoons of mango chutney.
- Prepare 1 of chicken stock cube, crumbled.
- Prepare 12 of bone-in chicken thighs, skin removed.
- Prepare 500 g (1 1/10 lb) of potatoes, cut into chunks.
- Prepare of small bunch coriander (cilantro) chopped.
- It's of FOR THE YELLOW RICE:.
- It's 50 g (1.76 oz) of butter.
- It's 350 g (12 3/10 oz) of basmati rice.
- Prepare 50 g (1.76 oz) of raisins.
- You need 1 teaspoon of golden caster sugar.
- You need 1 teaspoon of ground turmeric.
- It's 1/4 teaspoon of ground white pepper.
- You need 1 of cinammon stick, snapped in half.
- Prepare 8 of cardamon pods, lightly crushed.
Cape Malay Chicken Curry with Yellow Rice instructions
- 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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