Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cape malay chicken curry with yellow rice. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Cape Malay Chicken Curry with Yellow Rice is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Cape Malay Chicken Curry with Yellow Rice is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Get FOR THE CURRY:
- Get sunflower or rapeseed oil
- Get large onion, finely chopped
- Take large garlic cloves, finely grated
- Take finely grated ginger
- Get cloves
- Make ready turmeric
- Get ground white pepper
- Get coriander
- Take cumin
- Get seeds from 8 cardamom pods, lightly crushed
- Make ready cinnamon stick, snapped in half
- Get large red chilli, halved, deseeded and sliced
- Take can diced tomatoes plus 2 cans water
- Prepare mango chutney
- Get chicken stock cube, crumbled
- Take bone-in chicken thighs, skin removed
- Prepare potatoes, cut into chunks
- Prepare small bunch coriander (cilantro) chopped
- Get FOR THE YELLOW RICE:
- Prepare butter
- Get basmati rice
- Get raisins
- Prepare golden caster sugar
- Take ground turmeric
- Prepare ground white pepper
- Prepare cinammon stick, snapped in half
- Get cardamon pods, lightly crushed
Fluff up and serve with the curry. Cape Malay chicken curry with yellow rice. Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Bookmark this recipe to cookbook online.
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.
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Bookmark this recipe to cookbook online. Cape Malay chicken curry with yellow rice. Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Before you jump to Cape Malay Chicken Curry with Yellow Rice recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can In Addition Be Advantageous For Your Health.
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