Easiest Way to Make Appetizing Cape Malay Chicken Curry with Yellow Rice

Cape Malay Chicken Curry with Yellow Rice.

You can have Cape Malay Chicken Curry with Yellow Rice using 28 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cape Malay Chicken Curry with Yellow Rice

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

Cape Malay Chicken Curry with Yellow Rice step by step

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..