Recipe: Perfect Cape Malay Chicken Curry with Yellow Rice

Cape Malay Chicken Curry with Yellow Rice. Buy Groceries at Amazon & Save. Heat the oil in a large, wide pan. Heat the oil in a large, wide pan.

Remove the cinnamon stick and fluff the rice gently before serving. 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. You can have Cape Malay Chicken Curry with Yellow Rice using 28 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Cape Malay Chicken Curry with Yellow Rice

Prepare of FOR THE CURRY:.
You need 2 tablespoons of sunflower or rapeseed oil.
Prepare 1 of large onion, finely chopped.
You need 4 of large garlic cloves, finely grated.
It's 2 tablespoons of finely grated ginger.
Prepare 5 of cloves.
Prepare 2 teaspoons of turmeric.
You need 1 teaspoon of ground white pepper.
You need 1 teaspoon of coriander.
Prepare 1 teaspoon of cumin.
Prepare of seeds from 8 cardamom pods, lightly crushed.
You need 1 of cinnamon stick, snapped in half.
It's 1 of large red chilli, halved, deseeded and sliced.
You need 400 g (14 1/10 oz) of can diced tomatoes plus 2 cans water.
You need 2 tablespoons of mango chutney.
It's 1 of chicken stock cube, crumbled.
It's 12 of bone-in chicken thighs, skin removed.
You need 500 g (1 1/10 lb) of potatoes, cut into chunks.
It's of small bunch coriander (cilantro) chopped.
You need of FOR THE YELLOW RICE:.
Prepare 50 g (1.76 oz) of butter.
Prepare 350 g (12 3/10 oz) of basmati rice.
It's 50 g (1.76 oz) of raisins.
It's 1 teaspoon of golden caster sugar.
Prepare 1 teaspoon of ground turmeric.
Prepare 1/4 teaspoon of ground white pepper.
It's 1 of cinammon stick, snapped in half.
It's 8 of cardamon pods, lightly crushed.

Bbc Good Food Recipes Indian Food Recipes Asian Recipes Cooking Recipes Bbc Recipes Recipies South African Dishes South African Recipes Malay Food. Tip: Don't forget to remove the ginger, cinnamon sticks, bay leaves and chili halves from the cooking liquid after removing the chicken. Finally, don't pull the chicken into fine shreds after simmering—the pieces should be bite-size. It is called Cape Malay Chicken Curry.

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..

This is not an authentic Malaysian curry. But the name Cape comes from the town called Western Cape in South Africa where a good number of Malaysians dwell, and whom originated this recipe. The flavor of this curry is really nice and easy to get used to for those who are the curry beginners. Yellow Rice - Two quick and simple yet super delicious rice dishes, Indian and South African styles seasoned mainly with turmeric, ginger and curry powder for a taste bud sensation. A great accompaniment for kinds of curries, seafood and other meat dishes.