Cape Malay Chicken Curry with Yellow Rice
Cape Malay Chicken Curry with Yellow Rice

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cape malay chicken curry with yellow rice. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cape Malay cooking comes from a community in South Africa with its historic roots in South-east Asia. Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Cape Malay chicken curry with yellow rice is very famous dish from South Africa.

Cape Malay Chicken Curry with Yellow Rice is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Cape Malay Chicken Curry with Yellow Rice is something which I have loved my whole life.

To begin with this recipe, we have to 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 it.

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

Served over jasmine rice added another dimension to the flavor. Serve this Yellow Curry with rice, zoodles, noodles, quinoa - whatever makes your belly happy! This warm, comforting, creamy Thai Yellow Curry Chicken recipe not only tastes like it's been simmering for hours, but it is just so easy and you can use whatever veggies you have on hand! I must admit that I am not a curry expert.

Steps 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.

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. Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve. This recipe is taken from Hunger for Freedom, the story of food in the life of Nelson Mandela, by Anna Trapido.

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