Hello everybody, it is Kayley, welcome to our recipe website. Today, we’re going to prepare a distinctive dish, cape malay chicken curry with yellow rice. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Cape Malay Chicken Curry with Yellow Rice is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cape Malay Chicken Curry with Yellow Rice is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you can achieve it.

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

1. Take FOR THE CURRY:
2. Get 2 tablespoons sunflower or rapeseed oil
3. Get 1 large onion, finely chopped
4. Get 4 large garlic cloves, finely grated
5. Take 2 tablespoons finely grated ginger
6. Prepare 5 cloves
7. Get 2 teaspoons turmeric
8. Prepare 1 teaspoon ground white pepper
9. Get 1 teaspoon coriander
10. Take 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. Prepare 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
15. Make ready 2 tablespoons mango chutney
16. Take 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. Get small bunch coriander (cilantro) chopped
20. Prepare FOR THE YELLOW RICE:
21. Take 50 g (1.76 oz) butter
22. Take 350 g (12 3/10 oz) basmati rice
23. Make ready 50 g (1.76 oz) raisins
24. Take 1 teaspoon golden caster sugar
25. Make ready 1 teaspoon ground turmeric
26. Take 1/4 teaspoon ground white pepper
27. Take 1 cinammon stick, snapped in half
28. Prepare 8 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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