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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cape malay chicken curry with yellow rice. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cape Malay Chicken Curry with Yellow Rice is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Cape Malay Chicken Curry with Yellow Rice is something that I’ve loved my entire life. They are nice and they look fantastic.

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. This Thai Yellow Chicken Curry is comfort food meets takeout at home.

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

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. Yellow curry chicken is simmered in a coconut milk-based broth and served over jasmine rice for an Asian-inspired dinner with a spicy kick. There is also a layer of sweetness, which gives it a good mix of sweet and hot.

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.

Served over jasmine rice added another dimension to the flavor. Chicken curry with potatoes and This chicken curry with potatoes and coconut milk is a common chicken curry in Malaysia. There are many variations of chicken curry in Malaysia: Chinese, Malay, Nyonya and Indian style. Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. This recipe is my way of cooking a chicken curry, more or less: it took some discipline to measure and write down how On my photos you can see there isn't much oil or fat on the dish.

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