Name: Cape Malay chicken curry with yellow rice
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: African
Ingredients: 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 ground white pepper; 1 tsp coriander; 1 tsp 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 potato cut into chunks; small pack coriander chopped; 50g butter; 350g basmati rice; 50g raisins; 1 tsp golden caster sugar; 1 tsp ground turmeric; ¼ tsp ground white pepper; 1 cinnamon stick snapped in half; 8 cardamom pods lightly crushed

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Cape Malay chicken curry with yellow rice

Cape Malay chicken curry with yellow rice

Sara Buenfeld

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 20 mins

A star rating of 4.5 out of 5.82 ratingsRate

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Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

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Ingredients

Nutrition

Units:

MetricUS

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 ground white pepper
1 tsp coriander
1 tsp 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 potato

cut into chunks
small pack coriander

chopped

For the yellow rice

50g butter
350g basmati rice
50g raisins
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick

snapped in half
8 cardamom pods

lightly crushed

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Nutrition: per serving

kcal605
fat19g
saturates7g
carbs74g
sugars13g
fibre3g
protein32g
salt1g

Method

step 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.
step 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.
step 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 0.5 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.

Recipe from Good Food magazine, January 2015

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A star rating of 4.5 out of 5.82 ratings

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