Recipe of Super Quick Homemade Cape Malay Chicken Curry with Yellow Rice

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, cape malay chicken curry with yellow rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cape Malay Chicken Curry with Yellow Rice is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Cape Malay Chicken Curry with Yellow Rice is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this 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:

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

Instructions 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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