How to Prepare Quick Cape Malay Chicken Curry with Yellow Rice

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Quick Cape Malay Chicken Curry with Yellow Rice. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Spice up chicken thighs in a South African curry, packed with flavorful spices and served with a side of sweet, fragrant rice.

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Many things affect the quality of taste from Cape Malay Chicken Curry with Yellow Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cape Malay Chicken Curry with Yellow Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cape Malay Chicken Curry with Yellow Rice is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cape Malay Chicken Curry with Yellow Rice estimated approx 1 hr 20 mins +.

To get started with this recipe, we have to first prepare a few components. You can cook Cape Malay Chicken Curry with Yellow Rice using 28 ingredients and 3 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Cape Malay Chicken Curry with Yellow Rice:

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

Steps to make 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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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Cape Malay Chicken Curry with Yellow Rice. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!