Cape Malay chicken curry with yellow rice

• Meat

  • 12 Chicken thighs, bone-in

• Produce

  • 1 Chilli, large red
  • 1 tsp Coriander
  • 1 small pack Coriander
  • 4 Garlic cloves, large
  • 2 tbsp Ginger ginger jin-jer mainly grown in jamaica
  • 1 Onion, large
  • 500 g Potato
  • 50 g Raisins
  • 1 400g can Tomatoes

• Canned Goods

  • 1 Chicken stock cube

• Condiments

  • 2 tbsp Mango chutney

• Pasta & Grains

  • 350 g Basmati rice

• Baking & Spices

  • 8 Cardamom pods
  • 2 Cinnamon stick
  • 1 From 8 cardamom pods, seeds
  • 1 tsp Golden caster sugar
  • 1 tsp Turmeric, ground
  • 2 tsp Turmeric turmeric term-er-ik turmeric is a, fragrant
  • 1 1/4 tsp White pepper, ground

• Oils & Vinegars

  • 2 tbsp Sunflower or rapeseed oil rapeseed oil if you want

• Other

  • 50g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 1 tsp Cumin cumin q-min an aromatic spice native to eastern mediteranean countries and upper egypt. this warm,…
  • 5 cloves Clove klo-ve The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

Found on bbcgoodfood.com

Description

Ingredients

• 2 tbsp sunflower or rapeseed oil Rapeseed oilIf you want a light alternative to other cooking oils, rapeseed is a great choice and has…
• 1 large onion, finely chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 4 large garlic cloves, finely grated
• 2 tbsp finely grated ginger Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
• 5 cloves Clove klo-veThe dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
• 2 tsp turmeric Turmeric term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
• 1 tsp ground white pepper
• 1 tsp coriander
• 1 tsp cumin Cumin q-minAn aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
• 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 Potato po-tate-ohThe worlds favourite root vegetable, the potato comes in innumerable varieties. A member of…
• small pack coriander, chopped
• 50g butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
• 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

Directions

• 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.
• 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.
• 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.

Nutrition