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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