Cape Malay Chicken Curry with Yellow Rice

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: Serves 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; 1/4 tsp ground white pepper; 1 cinnamon stick snapped in half; 8 cardamom pods lightly crushed

4.55 (80)

⏱ 110 mins 🍽 Serves 6 🌶 african ✅ Easy 🏷 Main course

This aromatic Cape Malay curry brings the vibrant flavours of South Africa to your table. Chicken thighs are simmered with a rich blend of spices, garlic, ginger and tomatoes until tender, with potatoes added for substance. It is traditionally paired with a sweet yellow rice, cooked with butter, raisins and warm spices like turmeric and cardamom, creating a fragrant and colourful side dish that perfectly complements the curry's depth.

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
1/4 tsp ground white pepper
1 cinnamon stick snapped in half
8 cardamom pods lightly crushed

Method

Warm the oil in a large, wide pan. Cook the chopped onion for 5 mins until it softens, stirring occasionally. Mix in the garlic, ginger and cloves, then continue cooking for another 5 mins, stirring often to prevent sticking. Introduce all the other spices and the sliced chilli, give it a quick stir, then pour in the tomatoes along with 2 cans of water, the chutney and the crumbled stock cube.
Submerge the chicken thighs in the liquid, cover the pan and let it cook for 35 mins. Give everything a good stir, add the potato chunks and cook without the lid for 15-20 mins more until the potatoes are soft. Mix through the chopped coriander.
Roughly 10 mins before serving, prepare the rice. Combine the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to a boil and, once the butter has melted, stir, cover and cook for 10 mins. Switch off the heat and leave it untouched for 5 mins. Fluff up the grains and serve alongside the curry.

Nutrition (per serving)

Calories605 kcal

Fat19 g

Saturates7 g

Carbs74 g

Sugars13 g

Fibre3 g

Protein32 g

Sodium400 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineafrican