Cape Malay Chicken Curry with Yellow Rice.
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, cape malay chicken curry with yellow rice. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Cape Malay Chicken Curry with Yellow Rice is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It's easy, it's fast, it tastes delicious. They are fine and they look wonderful. Cape Malay Chicken Curry with Yellow Rice is something which I've loved my entire life.
To get started 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 that.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- {Get of FOR THE CURRY:.
- {Make ready of sunflower or rapeseed oil.
- {Prepare of large onion, finely chopped.
- {Prepare of large garlic cloves, finely grated.
- {Make ready of finely grated ginger.
- {Prepare of cloves.
- {Take of turmeric.
- {Take of ground white pepper.
- {Get of coriander.
- {Make ready of cumin.
- {Make ready of seeds from 8 cardamom pods, lightly crushed.
- {Get of cinnamon stick, snapped in half.
- {Make ready of large red chilli, halved, deseeded and sliced.
- {Get of can diced tomatoes plus 2 cans water.
- {Take of mango chutney.
- {Prepare of chicken stock cube, crumbled.
- {Get of bone-in chicken thighs, skin removed.
- {Get of potatoes, cut into chunks.
- {Make ready of small bunch coriander (cilantro) chopped.
- {Take of FOR THE YELLOW RICE:.
- {Prepare of butter.
- {Make ready of basmati rice.
- {Prepare of raisins.
- {Make ready of golden caster sugar.
- {Make ready of ground turmeric.
- {Take of ground white pepper.
- {Get of cinammon stick, snapped in half.
- {Prepare of cardamon pods, lightly crushed.
Steps 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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