Name: Cape Malay chicken curry with yellow rice
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: African
Ingredients: 2 tbsp sunflower or rapeseed oil; 1 large onion finely chopped; 4 large garlic cloves finely grated; 2 tbsp finely grated ginger; 5 cloves; 2 tsp turmeric; 1 tsp ground white pepper; 1 tsp coriander; 1 tsp cumin; 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; small pack coriander chopped; 50g butter; 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

Cape Malay chicken curry with yellow rice

For the curry

2 tbsp sunflower or rapeseed oil
1 large onion
finely chopped
4 large garlic cloves
finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp ground white pepper
1 tsp coriander
1 tsp cumin
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
small pack coriander
chopped

For the yellow rice

50g butter
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

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.