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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cape malay chicken curry with yellow rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Cape Malay cooking comes from a community in South Africa with its historic roots in South-east Asia. 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 recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Cape Malay Chicken Curry with Yellow Rice is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. 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 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. Take 4 large garlic cloves, finely grated
  5. Take 2 tablespoons finely grated ginger
  6. Prepare 5 cloves
  7. Make ready 2 teaspoons turmeric
  8. Take 1 teaspoon ground white pepper
  9. Get 1 teaspoon coriander
  10. Take 1 teaspoon cumin
  11. Make ready seeds from 8 cardamom pods, lightly crushed
  12. Prepare 1 cinnamon stick, snapped in half
  13. Make ready 1 large red chilli, halved, deseeded and sliced
  14. Get 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
  15. Take 2 tablespoons mango chutney
  16. Make ready 1 chicken stock cube, crumbled
  17. Take 12 bone-in chicken thighs, skin removed
  18. Take 500 g (1 1/10 lb) potatoes, cut into chunks
  19. Make ready small bunch coriander (cilantro) chopped
  20. Make ready FOR THE YELLOW RICE:
  21. Get 50 g (1.76 oz) butter
  22. Prepare 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. Take 1 teaspoon ground turmeric
  26. Take 1/4 teaspoon ground white pepper
  27. Prepare 1 cinammon stick, snapped in half
  28. Take 8 cardamon pods, lightly crushed

Turned out great really nice and will do again , I browned off the chicken first just to be sure. · Waakye-Rice and beans cooked with dried millet stalk leaves. Waakye should be made Ghana's national dish. I am yet to come across anyone who does. 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. Our Cape Malay chicken curry recipe—made with boneless, skinless thighs—is lighter, brighter and faster than other curries and one of our all-time Like Faldela Tolker, we built the flavor base of our Cape Malay curry on lightly browned onions. We also used whole fennel seed and cumin seed. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as Stir in the apricot jam and the yoghurt a few minutes before serving.

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