Recipe of Favorite Cape Malay Chicken Curry with Yellow Rice

Cape Malay Chicken Curry with Yellow Rice Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Cape Malay Chicken Curry with Yellow Rice” recipe we have found until now. This will be smell and look delicious.

Ingredients of Cape Malay Chicken Curry with Yellow Rice

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

Our Cape Malay chicken curry recipe—made with boneless, skinless thighs—is lighter, brighter and faster than other curries and one of our all-time Like Faldela Tolker, we built the flavor base of our Cape Malay curry on lightly browned onions.We also used whole fennel seed and cumin seed.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 instructions

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..

I must admit that I am not a curry expert.I found this recipe not long ago and thought I can start training myself making curries with this recipe.It is called Cape Malay Chicken Curry.

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