Cape Malay chicken curry with yellow rice

Cape Malay chicken curry with yellow rice

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(33 ratings)

Prep: 30 mins Cook: 1 hr, 20 mins


Serves 6
Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal605
  • fat19g
  • saturates7g
  • carbs74g
  • sugars13g
  • fibre3g
  • protein32g
  • salt1g
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    For the curry

    • 2 tbsp sunflower or rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 large onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 4 large garlic cloves, finely grated
    • 2 tbsp finely grated ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 5 cloves



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

    • 2 tsp turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 1 tsp ground white pepper
    • 1 tsp coriander
    • 1 tsp cumin



      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • 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



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • small pack coriander, chopped

    For the yellow rice

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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


    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 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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    13th Apr, 2020
    This a new favourite, read the comments and added less liquid, I used boneless thighs and par boiled the potatoes for 5 mins before adding. Really tasty without being too hot. Don't like raisins in rice so didn't add. Delicious!
    Sean Looney's picture
    Sean Looney
    20th Nov, 2019
    Way too watery. Having grown up in Cape Town this is one of my favourite curries and I have my own recipe that I normally use. Decided to give this one a go for something different and had a strange feeling when I was adding the water that it was too much. Ended up thickening with flour, not ideal.
    14th Mar, 2019
    Delicious flavors and aroma! The chicken is secondary and the bones annoying. I might try it with boneless chicken or with firm tofu. The cardamom seeds really make it. I had to cook the potatoes separately as they were not getting done. I would also make more of the sauce.
    Alex Tilson
    9th Mar, 2019
    I have had better curry recipes, I followed the recipe to the letter and I found the sauce too watery, also it lacked flavour. I had to add some MSG to enhance it which made it better.
    4th Aug, 2018
    Totally scrummy
    28th Oct, 2017
    The curry and the rice were just great! I made it as per recipe and must admit I was a bit worried about the amount of white pepper but it worked ok fine.
    9th Feb, 2017
    It was ok but nothing special.
    5th Feb, 2017
    Fantastic curry. I added extra spices and a tbsp. of garam masala because I like quite rich flavours. Like any curry you can adapt it to your personal taste. Served it with steamed rice and homemade roti. DELICIOUS
    9th Jan, 2017
    Cooked as recipe - superb
    11th Nov, 2016
    Thoroughly enjoyed this recipe not hot, hot but tasty, did leave out the raisins as found it was sweet enough.Halved the ingredients as just for me and my husband so have 1 portion of curry to freeze.Used all the ingredients as stated in recipe and very happy with final dish, didn't need any tweaking.


    Meredith Fuehrer's picture
    Meredith Fuehrer
    13th Dec, 2017
    Just made this recipe last night to be used for a dinner tomorrow night. My tomatoes didn't seem to cook down and it's much more like a broth then a sauce as depicted by the picture. Also, my "broth" is much lighter in color. Any suggestions on how to get the tomatoes to be more incorporated, the color darker and to have it be thicker/more of a sauce based dish?
    goodfoodteam's picture
    15th Dec, 2017
    Thanks for your question. The sauce in this recipe is not very thick. It should reduce during cooking with the lid off. However, if yours it too runny, at this point, we'd suggest using a draining spoon to serve and then spooning on extra liquid as desired.
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