Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cape malay chicken curry with yellow rice. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Cape Malay Chicken Curry with Yellow Rice is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Cape Malay Chicken Curry with Yellow Rice is something that 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. Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Get FOR THE CURRY:
- Make ready 2 tablespoons sunflower or rapeseed oil
- Prepare 1 large onion, finely chopped
- Prepare 4 large garlic cloves, finely grated
- Prepare 2 tablespoons finely grated ginger
- Make ready 5 cloves
- Make ready 2 teaspoons turmeric
- Get 1 teaspoon ground white pepper
- Prepare 1 teaspoon coriander
- Prepare 1 teaspoon cumin
- Prepare seeds from 8 cardamom pods, lightly crushed
- Prepare 1 cinnamon stick, snapped in half
- Make ready 1 large red chilli, halved, deseeded and sliced
- Make ready 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Get 2 tablespoons mango chutney
- Make ready 1 chicken stock cube, crumbled
- Prepare 12 bone-in chicken thighs, skin removed
- Get 500 g (1 1/10 lb) potatoes, cut into chunks
- Prepare small bunch coriander (cilantro) chopped
- Prepare FOR THE YELLOW RICE:
- Make ready 50 g (1.76 oz) butter
- Prepare 350 g (12 3/10 oz) basmati rice
- Take 50 g (1.76 oz) raisins
- Make ready 1 teaspoon golden caster sugar
- Get 1 teaspoon ground turmeric
- Take 1/4 teaspoon ground white pepper
- Take 1 cinammon stick, snapped in half
- Make ready 8 cardamon pods, lightly crushed
We also used whole fennel seed and cumin seed. Incredibly flavorful yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric! A no-fuss Malay curry chicken recipe that is scrumptious and thick. Cooking curry with chicken breast may be the more popular option.
Instructions 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.
For me, it has to be the thighs or drumsticks as I have used I used the yellow flesh potatoes from india. Yukon can be substituted with any yellow/ red skin potatoes. This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing? Malaysian Curry Chicken - delicious, great with steamed rice, and good for any occasion.
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