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We hope you got insight from reading it, now let’s go back to cape malay chicken curry with yellow rice recipe. You can have cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Cape Malay Chicken Curry with Yellow Rice:

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

Steps to make Cape Malay Chicken Curry with Yellow Rice:

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.

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