loading
Cape Malay Chicken Curry

Cape Malay Chicken Curry

CAPE MALAY CHICKEN CURRY

15ml oil

1 onion, diced

1 garlic clove, crushed

15ml fresh ginger, grated

500g deboned chicken thigh fillets, cubed

15ml medium curry powder

5ml ground cumin

5 ml ground coriander

1 (410g) can chopped tomatoes

125ml chicken stock

salt and black pepper

45ml fresh cream


YELLOW RICE

200g Tastic Parboiled Rice

500ml water

10ml turmeric

75g raisins or sultanas

1 cinnamon stick

2 star anise pods

5 cardamom pods

3ml salt

30ml butter


To Serve:

15g coriander, chopped

CAPE MALAY CHICKEN CURRY

  1. Heat the oil in a pan and fry the onion for 5 minutes. Add the garlic and ginger and cook for 1 minute.
  2. Increase the heat and add the chicken and brown for 4-5 minutes.
  3. Stir in the curry powder, cumin, coriander, tomatoes and stock. Season to taste. Cover and simmer for 30-40 minutes.
  4. Stir in the cream and garnish with coriander.

YELLOW RICE

  1. Place all of the ingredients, except the butter, in a pan and bring to the boil. Simmer for 15-20 minutes, or until the rice is just tender.
  2. Drain off any excess liquid and stir in the butter.
Share Close