Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cape malay chicken curry with yellow rice. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Cape Malay cooking comes from a community in South Africa with its historic roots in South-east Asia. Cape Malay chicken curry with yellow rice is very famous dish from South Africa. Home > Recipes > Rice > Cape Chicken Curry with Yellow Rice.
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 simple, it is fast, it tastes delicious. Cape Malay Chicken Curry with Yellow Rice is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Make ready FOR THE CURRY:
- Prepare 2 tablespoons sunflower or rapeseed oil
- Get 1 large onion, finely chopped
- Get 4 large garlic cloves, finely grated
- Prepare 2 tablespoons finely grated ginger
- Take 5 cloves
- Prepare 2 teaspoons turmeric
- Make ready 1 teaspoon ground white pepper
- Get 1 teaspoon coriander
- Get 1 teaspoon cumin
- Prepare seeds from 8 cardamom pods, lightly crushed
- Get 1 cinnamon stick, snapped in half
- Make ready 1 large red chilli, halved, deseeded and sliced
- Prepare 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Prepare 2 tablespoons mango chutney
- Make ready 1 chicken stock cube, crumbled
- Prepare 12 bone-in chicken thighs, skin removed
- Take 500 g (1 1/10 lb) potatoes, cut into chunks
- Take small bunch coriander (cilantro) chopped
- Get FOR THE YELLOW RICE:
- Make ready 50 g (1.76 oz) butter
- Get 350 g (12 3/10 oz) basmati rice
- Get 50 g (1.76 oz) raisins
- Take 1 teaspoon golden caster sugar
- Prepare 1 teaspoon ground turmeric
- Prepare 1/4 teaspoon ground white pepper
- Make ready 1 cinammon stick, snapped in half
- Make ready 8 cardamon pods, lightly crushed
Quick and easy recipe to make Cape Malay style chicken curry. Please give this video a thumbs up and don't forget to subscribe for more recipe videos. I must admit that I am not a curry expert. I found this recipe not long ago and thought I can start training myself making curries with this recipe.
Instructions 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.
I must admit that I am not a curry expert. I found this recipe not long ago and thought I can start training myself making curries with this recipe. It is called Cape Malay Chicken Curry. Our Cape Malay chicken curry recipe—made with boneless, skinless thighs—is lighter, brighter and faster than other curries and one of our all-time Like Faldela Tolker, we built the flavor base of our Cape Malay curry on lightly browned onions. We also used whole fennel seed and cumin seed.
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