CAPE MALAY STYLE CHICKEN CURRY WITH YELLOW RICE
Servings: 6 people
Equipment
- chopping board & knife
- frying pan with lid
- garlic crusher
- grater
- jug
Ingredients
- 2 tbsp oil
- 1 large onion
- 4 cloves garlic
- 2 tbsp finely grated ginger
- 5 cloves
- 2 tsp turmeric
- 1 tsp ground white pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- 8 cardamom pods crushed
- 1 cinnamon stick snapped in half
- 1 large red chilli
- 400 g tin tomatoes
- 2 tbsp mango chutney
- Chicken stock cube/pot
- 12 chicken thighs with bones skinned
- 500 g potatoes
- Fresh coriander for garnish
Yellow Rice
- 50 g butter
- 350 g basmati rice
- 50 g raisins
- 1 tsp golden caster sugar
- 1 tsp turmeric
- ¼ tsp ground white pepper
- 1 cinnamon stick snapped in half
- 8 cardamom pods lightly crushed
Instructions
- Finely chop onion, crush garlic.
- Half chilli, deseed and slice
- Grate ginger
- Heat, oil, add onion and cook for 5 mins. Stir in garlic, ginger and cloves
- Cook for 5 mins, stir frequently
- Add spices, chilli, tomatoes and 1 tin of water, stock and chutney
- Add chicken. Cover and simmer for 35 mins – this could be in a casserole dish in oven Electric !80 C/Fan 160 C, Gas 4
- Peel and dice potatoes, add and cook for further 25-30 mins. Stir in coriander and serve
- To make rice – put butter, rice, raisins, sugar and spices into large pan with 550 ml water and ½tsp salt.
- Bring to boil, stir to make sure butter has melted. Cover and cook for 10 mins.
- Turn off heat and leave for 10 mins. Fluff up with fork, serve with curry
Notes
Cape Malay cooking comes from a community in South Africa
that has historic roots in South east Asia
that has historic roots in South east Asia