Recipe of Homemade Cape Malay Chicken Curry with Yellow Rice
Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Award-winning Cape Malay Chicken Curry with Yellow Rice. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cape Malay Chicken Curry with Yellow Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cape Malay Chicken Curry with Yellow Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cape Malay Chicken Curry with Yellow Rice is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cape Malay Chicken Curry with Yellow Rice estimated approx 1 hr 20 mins +.
To begin with this recipe, we must first prepare a few components. You can cook Cape Malay Chicken Curry with Yellow Rice using 28 ingredients and 3 steps. Here is how you can achieve it.
Spice up chicken thighs in a South African curry, packed with flavorful spices and served with a side of sweet, fragrant rice.
I am a great lover of curry and spicy food. This recipe from BBC Good Food was recently recommended to me and it is just too good not to share. Be sure to bookmark this one if you are a curry enthusiast!
#nikicuisine #curryrecipe
Ingredients and spices that need to be Get to make Cape Malay Chicken Curry with Yellow Rice:
- FOR THE CURRY:
- 2 tablespoons sunflower or rapeseed oil
- 1 large onion, finely chopped
- 4 large garlic cloves, finely grated
- 2 tablespoons finely grated ginger
- 5 cloves
- 2 teaspoons turmeric
- 1 teaspoon ground white pepper
- 1 teaspoon coriander
- 1 teaspoon cumin
- seeds from 8 cardamom pods, lightly crushed
- 1 cinnamon stick, snapped in half
- 1 large red chilli, halved, deseeded and sliced
- 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- 2 tablespoons mango chutney
- 1 chicken stock cube, crumbled
- 12 bone-in chicken thighs, skin removed
- 500 g (1 1/10 lb) potatoes, cut into chunks
- small bunch coriander (cilantro) chopped
- FOR THE YELLOW RICE:
- 50 g (1.76 oz) butter
- 350 g (12 3/10 oz) basmati rice
- 50 g (1.76 oz) raisins
- 1 teaspoon golden caster sugar
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground white pepper
- 1 cinammon stick, snapped in half
- 8 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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So that is going to wrap it up with this exceptional food Steps to Prepare Quick Cape Malay Chicken Curry with Yellow Rice. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
