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  1. Home
  2. curry recipe

Cape Malay Chicken Curry with Yellow Rice

The turmeric in this dish not only adds great colour and flavour, but is a powerful antioxidant - by Barbara Northwood
  • 17 Apr 2019
Cape Malay Chicken Curry with Yellow Rice
Prep: 30 Minutes - Cook: 80 Minutes - Easy - Serves 6
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I love the sweet and spicy rice dish that accompanies this chicken curry – it is wonderfully fragrant and a great way to use more turmeric. Cape Malay cooking comes from
a community in South Africa with its historic roots in South-east Asia.

Ingredients

FOR THE CURRY

2 tbsp sunflower or rapeseed oil

1 large onion, finely chopped

4 large garlic cloves, finely grated

2 tbsp finely grated ginger

5 cloves

2 tsp turmeric

1 tsp each ground white pepper, coriander and cumin

seeds from 8 cardamom pods, lightly crushed

1 cinnamon stick, snapped in half

1 large red chilli, halved, deseeded and sliced

400g can chopped tomatoes

2 tbsp mango chutney

1 chicken stock cube, crumbled

12 bone-in chicken thighs, skin removed

500g/1lb 2oz potatoes, cut into chunks small pack coriander, chopped

FOR THE YELLOW RICE

50g/2oz butter

350g/12oz basmati rice

50g/2oz raisins

1 tsp golden caster sugar

1 tsp ground turmeric

1/4 tsp ground white pepper

1 cinnamon stick, snapped in half

8 cardamom pods, lightly crushed

Method

  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.

  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 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. 

PER SERVING 

energy 605 kcals• fat 19g • saturates 7g • carbs 74g • sugars 13g • fibre 3g • protein 32g• salt 1.0g

  • easy healthy dinner
  • curry recipe
  • chicken thigh recipes
  • chicken curry
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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