Simple Way to Prepare Cape Malay Chicken Curry with Yellow Rice in 15 Minutes for Beginners

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, cape malay chicken curry with yellow rice. One of my favorites food recipes. For mine, I’m gonna 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 current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cape Malay Chicken Curry with Yellow Rice is something which I have loved my whole life.

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.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Make ready 2 tablespoons sunflower or rapeseed oil
3. Get 1 large onion, finely chopped
4. Make ready 4 large garlic cloves, finely grated
5. Prepare 2 tablespoons finely grated ginger
6. Make ready 5 cloves
7. Get 2 teaspoons turmeric
8. Make ready 1 teaspoon ground white pepper
9. Take 1 teaspoon coriander
10. Prepare 1 teaspoon cumin
11. Get seeds from 8 cardamom pods, lightly crushed
12. Take 1 cinnamon stick, snapped in half
13. Get 1 large red chilli, halved, deseeded and sliced
14. Get 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. Make ready 12 bone-in chicken thighs, skin removed
18. Prepare 500 g (1 1/10 lb) potatoes, cut into chunks
19. Get small bunch coriander (cilantro) chopped
20. Take FOR THE YELLOW RICE:
21. Prepare 50 g (1.76 oz) butter
22. Get 350 g (12 3/10 oz) basmati rice
23. Prepare 50 g (1.76 oz) raisins
24. Prepare 1 teaspoon golden caster sugar
25. Take 1 teaspoon ground turmeric
26. Prepare 1/4 teaspoon ground white pepper
27. Prepare 1 cinammon stick, snapped in half
28. Make ready 8 cardamon pods, lightly crushed

Quick and easy recipe to make Cape Malay style chicken curry. Please give this video a thumbs up and don't forget to subscribe for more recipe videos. 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.

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.

Bo-Kaap Cape Malay Kerrie - South African Cape Malay CurryFood.com. Cape Malay Chicken Curry with Caramelised BananasAll For Recipes. See more ideas about Food, Cooking and South african recipes. Ox liver with mash potatoes and onion. I must admit that I am not a curry expert.

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