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Cape Malay chicken curry with yellow rice

 


Method 1

Ingredients

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

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.

Method 2

🍛 Cape Malay Chicken Curry

🧾 Ingredients (Serves 4–6)

For the curry:

2 tbsp oil (sunflower or neutral oil)

1 large onion, finely chopped

2 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tbsp mild curry powder

1 tsp ground turmeric

1 tsp ground coriander

½ tsp ground cinnamon

¼ tsp ground cloves (or 2 whole cloves)

1 tsp ground cumin

Salt & black pepper, to taste

Protein & extras:

6 bone-in, skinless chicken thighs (or drumsticks)

2 medium potatoes, peeled and cubed

1 tbsp apricot jam (or chutney)

1 tomato, chopped (or ½ tin chopped tomatoes)

250ml (1 cup) chicken stock

Optional: a handful of sultanas or raisins

👩‍🍳 Instructions for the curry:

Sauté aromatics

Heat oil in a large pot over medium heat.

Add chopped onion and cook until soft and golden (8–10 mins).

Stir in garlic and ginger, cook 1 minute more.

Add spices

Stir in all dry spices. Cook for 1 minute until fragrant (add a splash of water if it starts to catch).

Add chicken & simmer

Add chicken pieces and coat in the spice mix.

Add tomatoes, stock, apricot jam, and potatoes. Stir well.

Bring to a simmer, cover, and cook for 30–40 minutes, or until chicken is cooked and tender.

Final touches

Add raisins/sultanas in the last 10 minutes if using.

Season to taste. If you like a thicker sauce, remove the lid and simmer uncovered for the last 10 mins.

🍚 Yellow Rice (Geelrys)

🧾 Ingredients:

1 cup (200g) long grain rice (e.g., basmati or jasmine)

2 cups (500ml) water

½ tsp ground turmeric

½ tsp salt

1 cinnamon stick

2–3 whole cloves

1 tbsp sugar (optional, for sweetness)

Optional: 2 tbsp raisins

👩‍🍳 Instructions for the rice:

Rinse rice until water runs clear.

In a saucepan, combine rice, water, turmeric, salt, cinnamon stick, cloves, and sugar.

Bring to a boil, then reduce heat to low and cover.

Simmer for 12–15 minutes, or until water is absorbed and rice is tender.

Add raisins in the last 5 minutes, if using.

Fluff with a fork and remove spices before serving.

🥄 To Serve:

Spoon curry over yellow rice.

Garnish with chopped coriander or parsley.

Optional sides: sambals (grated carrot & coconut), chutney, or sliced banana.

📝 Tips & Variations:

Use boneless chicken thighs for quicker cooking.

Add chickpeas for a stretchier version.

Freeze leftovers — both curry and rice freeze well.



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