Recipe of Homemade Cape Malay Chicken Curry with Yellow Rice

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We hope you got benefit from reading it, now lets go back to cape malay chicken curry with yellow rice recipe. You can have cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Cape Malay Chicken Curry with Yellow Rice:

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

Instructions 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..

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