Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare 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 unique. This will be really delicious.
Fluff up and serve with the curry. Heat the oil in a large, wide pan. 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 Visit original page with recipe Bookmark this recipe to cookbook online Cape malay chicken curry with yellow rice recipe. Learn how to cook great Cape malay chicken curry with yellow rice.
Cape Malay Chicken Curry with Yellow Rice is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice 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 have to prepare a few ingredients. You can have cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Prepare FOR THE CURRY:
- Prepare 2 tablespoons sunflower or rapeseed oil
- Make ready 1 large onion, finely chopped
- Take 4 large garlic cloves, finely grated
- Take 2 tablespoons finely grated ginger
- Make ready 5 cloves
- Prepare 2 teaspoons turmeric
- Take 1 teaspoon ground white pepper
- Make ready 1 teaspoon coriander
- Get 1 teaspoon cumin
- Get seeds from 8 cardamom pods, lightly crushed
- Make ready 1 cinnamon stick, snapped in half
- Get 1 large red chilli, halved, deseeded and sliced
- Take 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Make ready 2 tablespoons mango chutney
- Get 1 chicken stock cube, crumbled
- Get 12 bone-in chicken thighs, skin removed
- Take 500 g (1 1/10 lb) potatoes, cut into chunks
- Prepare small bunch coriander (cilantro) chopped
- Get FOR THE YELLOW RICE:
- Make ready 50 g (1.76 oz) butter
- Get 350 g (12 3/10 oz) basmati rice
- Take 50 g (1.76 oz) raisins
- Prepare 1 teaspoon golden caster sugar
- Take 1 teaspoon ground turmeric
- Prepare 1/4 teaspoon ground white pepper
- Take 1 cinammon stick, snapped in half
- Get 8 cardamon pods, lightly crushed
Stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with mint. Serve with rice and lemon wedges. Let it simmer till chicken cooks and the gravy thickens.
Instructions 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.
Serve with rice and lemon wedges. Let it simmer till chicken cooks and the gravy thickens. Add in cabbage and simmer till soften. Serve immediately with steamed white rice or let the curry sit for a few hours before serving. A curry that is suitable for the whole family, even the little ones.
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