Cape Malay Chicken Curry with Yellow Rice. Cape Malay cooking comes from a community in South Africa with its historic roots in South-east Asia. Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice. Cape Malay chicken curry with yellow rice is very famous dish from South Africa.

This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing? Home > Recipes > Rice > Cape Chicken Curry with Yellow Rice. You can cook Cape Malay Chicken Curry with Yellow Rice using 28 ingredients and 3 steps. Here is how you cook that.

Ingredients of Cape Malay Chicken Curry with Yellow Rice

It's of FOR THE CURRY:.
Prepare 2 tablespoons of sunflower or rapeseed oil.
Prepare 1 of large onion, finely chopped.
You need 4 of large garlic cloves, finely grated.
You need 2 tablespoons of finely grated ginger.
Prepare 5 of cloves.
You need 2 teaspoons of turmeric.
It's 1 teaspoon of ground white pepper.
Prepare 1 teaspoon of coriander.
It's 1 teaspoon of cumin.
You need of seeds from 8 cardamom pods, lightly crushed.
You need 1 of cinnamon stick, snapped in half.
It's 1 of large red chilli, halved, deseeded and sliced.
You need 400 g (14 1/10 oz) of can diced tomatoes plus 2 cans water.
Prepare 2 tablespoons of mango chutney.
It's 1 of chicken stock cube, crumbled.
Prepare 12 of bone-in chicken thighs, skin removed.
Prepare 500 g (1 1/10 lb) of potatoes, cut into chunks.
It's of small bunch coriander (cilantro) chopped.
It's of FOR THE YELLOW RICE:.
Prepare 50 g (1.76 oz) of butter.
It's 350 g (12 3/10 oz) of basmati rice.
You need 50 g (1.76 oz) of raisins.
It's 1 teaspoon of golden caster sugar.
It's 1 teaspoon of ground turmeric.
You need 1/4 teaspoon of ground white pepper.
Prepare 1 of cinammon stick, snapped in half.
You need 8 of cardamon pods, lightly crushed.

Place all ingredients except raisins in a saucepan. Reduce heat to low and cook uncovered until rice is tender. Yellow curry chicken is simmered in a coconut milk-based broth and served over jasmine rice for an Asian-inspired dinner with a spicy kick. There is also a layer of sweetness, which gives it a good mix of sweet and hot.

Cape Malay Chicken Curry with Yellow Rice instructions

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..
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/cilantro..
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 (2 1/3 cups) 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..

Served over jasmine rice added another dimension to the flavor. Serve this Yellow Curry with rice, zoodles, noodles, quinoa - whatever makes your belly happy! This warm, comforting, creamy Thai Yellow Curry Chicken recipe not only tastes like it's been simmering for hours, but it is just so easy and you can use whatever veggies you have on hand! Our Cape Malay chicken curry recipe—made with boneless, skinless thighs—is lighter, brighter and faster than other curries and one of our all-time Like Faldela Tolker, we built the flavor base of our Cape Malay curry on lightly browned onions. We also used whole fennel seed and cumin seed.