Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cape malay chicken curry with yellow rice. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Cape Malay Chicken Curry with Yellow Rice is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Cape Malay Chicken Curry with Yellow Rice is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Prepare FOR THE CURRY:
- Get 2 tablespoons sunflower or rapeseed oil
- Make ready 1 large onion, finely chopped
- Get 4 large garlic cloves, finely grated
- Prepare 2 tablespoons finely grated ginger
- Prepare 5 cloves
- Get 2 teaspoons turmeric
- Get 1 teaspoon ground white pepper
- Get 1 teaspoon coriander
- Take 1 teaspoon cumin
- Take seeds from 8 cardamom pods, lightly crushed
- Make ready 1 cinnamon stick, snapped in half
- Prepare 1 large red chilli, halved, deseeded and sliced
- Prepare 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Get 2 tablespoons mango chutney
- Make ready 1 chicken stock cube, crumbled
- Prepare 12 bone-in chicken thighs, skin removed
- Prepare 500 g (1 1/10 lb) potatoes, cut into chunks
- Make ready small bunch coriander (cilantro) chopped
- Prepare FOR THE YELLOW RICE:
- Get 50 g (1.76 oz) butter
- Make ready 350 g (12 3/10 oz) basmati rice
- Prepare 50 g (1.76 oz) raisins
- Make ready 1 teaspoon golden caster sugar
- Prepare 1 teaspoon ground turmeric
- Get 1/4 teaspoon ground white pepper
- Get 1 cinammon stick, snapped in half
- Get 8 cardamon pods, lightly crushed
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.
So that’s going to wrap it up with this special food cape malay chicken curry with yellow rice recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
