Cape Malay chicken curry with yellow rice

Cape Malay chicken curry with yellow rice

  • Rating: 5 out of 5.33 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal605
fat19g
saturates7g
carbs74g
sugars13g
fibre3g
protein32g
salt1g
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Ingredients

For the curry

For the yellow rice

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.33 ratings
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