Dukkah-crusted squash wedges
Coat chunky wedges of squash in a crispy, spicy coating of hazelnuts, coriander seeds, sesame seeds and cumin and oven bake until tender
Cape Malay chicken curry with yellow rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the curry
- 2 tbsp sunflower or rapeseed oil
- 1 large onionfinely chopped
- 4 large garlic clovesfinely 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 podslightly crushed
- 1 cinnamon sticksnapped in half
- 1 large red chillihalved, deseeded and sliced
- 400g can chopped tomatoes
- 2 tbsp mango chutney
- 1 chicken stock cubecrumbled
- 12 bone-in chicken thighsskin removed
- 500g potatocut into chunks
- small pack corianderchopped
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 sticksnapped in half
- 8 cardamom podslightly crushed
Nutrition: per serving
- kcal605
- fat19g
- saturates7g
- carbs74g
- sugars13g
- fibre3g
- protein32g
- salt1g
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.
