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