Are looking for idea recipes cape malay chicken curry with yellow rice that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious cape malay chicken curry with yellow rice should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of cape malay chicken curry with yellow rice, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare cape malay chicken curry with yellow rice good wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used for make

1. Use FOR THE CURRY:
2. Prepare 2 tablespoons sunflower or rapeseed oil
3. Take 1 large onion, finely chopped
4. Prepare 4 large garlic cloves, finely grated
5. Prepare 2 tablespoons finely grated ginger
6. Prepare 5 cloves
7. Prepare 2 teaspoons turmeric
8. Prepare 1 teaspoon ground white pepper
9. Prepare 1 teaspoon coriander
10. Use 1 teaspoon cumin
11. Prepare seeds from 8 cardamom pods, lightly crushed
12. Prepare 1 cinnamon stick, snapped in half
13. Use 1 large red chilli, halved, deseeded and sliced
14. Prepare 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
15. Prepare 2 tablespoons mango chutney
16. Take 1 chicken stock cube, crumbled
17. Prepare 12 bone-in chicken thighs, skin removed
18. Prepare 500 g (1 1/10 lb) potatoes, cut into chunks
19. Prepare small bunch coriander (cilantro) chopped
20. Prepare FOR THE YELLOW RICE:
21. Use 50 g (1.76 oz) butter
22. Prepare 350 g (12 3/10 oz) basmati rice
23. Use 50 g (1.76 oz) raisins
24. Use 1 teaspoon golden caster sugar
25. Take 1 teaspoon ground turmeric
26. Take 1/4 teaspoon ground white pepper
27. Use 1 cinammon stick, snapped in half
28. Take 8 cardamon pods, lightly crushed

Bring to boil, stir to make sure butter has melted. Return chicken pieces to pan and strain coconut liquid over the pan mixture. In a large Dutch oven over medium-high, heat the oil until just smoking. Yellow rice Find this Pin and more on Lamb curry by Suzette Freeman.

How to cook Cape Malay Chicken Curry with Yellow Rice:

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/cilantro.
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 (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.
4. Done and ready to serve!

Saute onion and ginger in some oil over medium heat until soft. Add the spices and cook together until the holy fragrance fills up your kitchen. You can used canned diced tomatoes as well. Bring the sauce to gentle boil. Traditionally Chicken Curry Cape Malay is served with various kind of sides.

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