Cape Malay Chicken Curry with Yellow Rice.
Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, cape malay chicken curry with yellow rice. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Cape Malay Chicken Curry with Yellow Rice is one of the most favored of current trending foods in the world. It's easy, it's fast, it tastes delicious. It is appreciated by millions daily. 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 must prepare a few components. 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 make Cape Malay Chicken Curry with Yellow Rice:
- {Make ready of FOR THE CURRY:.
- {Get of sunflower or rapeseed oil.
- {Make ready of large onion, finely chopped.
- {Prepare of large garlic cloves, finely grated.
- {Get of finely grated ginger.
- {Make ready of cloves.
- {Prepare of turmeric.
- {Get of ground white pepper.
- {Get of coriander.
- {Get of cumin.
- {Take of seeds from 8 cardamom pods, lightly crushed.
- {Get of cinnamon stick, snapped in half.
- {Get of large red chilli, halved, deseeded and sliced.
- {Get of can diced tomatoes plus 2 cans water.
- {Take of mango chutney.
- {Get of chicken stock cube, crumbled.
- {Make ready of bone-in chicken thighs, skin removed.
- {Take of potatoes, cut into chunks.
- {Take of small bunch coriander (cilantro) chopped.
- {Make ready of FOR THE YELLOW RICE:.
- {Make ready of butter.
- {Get of basmati rice.
- {Prepare of raisins.
- {Get of golden caster sugar.
- {Take of ground turmeric.
- {Prepare of ground white pepper.
- {Prepare of cinammon stick, snapped in half.
- {Take 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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