How to Make Delicious Cape Malay Chicken Curry with Yellow Rice

Cape Malay Chicken Curry with Yellow Rice.

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

Ingredients of Cape Malay Chicken Curry with Yellow Rice

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

Cape Malay Chicken Curry with Yellow Rice instructions

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..