Cape Malay chicken curry with yellow rice

Cape Malay chicken curry with yellow rice

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(34 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


    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

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    Minoo's picture
    25th Jan, 2016
    This curry was awesome. Great mix of spices but not too hot and the sweetness made it a bit different.
    dollishill's picture
    5th May, 2015
    I really enjoyed the different flavours to this curry, different to a traditional 'indian style' curry it is slightly sweet but the full hit from the spices are still there. The rice was delicious too.
    23rd Jan, 2015
    I liked the sweetness from the mango yet it still packed a punch - will be doing again


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