Aromatic Cape Malay curry with yellow rice
Prep time
35min
Cook time
75min
Serves
6
This family favourite is simple to make and packed with flavour.
Ingredients:
- 1 x chicken braai pack
- 60ml canola oil
- 2 onions, sliced
- 4 garlic cloves, sliced
- 1 thumb ginger, grated
- 1 red chilli, deseeded and finely chopped
- 15ml ground coriander
- 10ml ground cumin
- 7.5ml ground turmeric
- 1 bay leaf
- 2 star anise
- 1 cinnamon stick
- 5 cloves
- 6 potatoes, peeled and quartered
- 2 x 410g tins chopped tomatoes
- 30ml fruit chutney
- 250ml chicken stock
- salt and pepper
- 525g basmati rice
- 75g butter
- 75g raisins
- 1 cinnamon stick
- 1 tsp turmeric
- 8 cardamom pods
- 15g coriander
- 100g flaked almonds, toasted
Method:
- Preheat the oven to 180°
- Heat the oil in a large pot on high heat.
- Season the chicken generously with salt and pepper.
- Add the chicken pieces to the pot, skin-side down and fry until golden. Remove from the pot and place in a large roasting tray.
- Turn the heat down to low, add the onions, and sauté for 5 minutes.
- Add the garlic, ginger, and chilli. Sauté for a further 5 minutes, taking care not to burn the spices.
- Mix the coriander, cumin, turmeric, bay leaf, star anise, cinnamon stick, and cloves together.
- Add these spiced to the pot and stir, cooking until fragrant (about 2 minutes).
- Add the potatoes, tomatoes, fruit chutney, and chicken stock. Stir to combine and add to the tray with the chicken pieces, spreading everything out evenly.
- Place the tray in the oven and roast for 1 – 1½ hours, until cooked through.
- Put all the ingredients for the rice in a pot and cook the rice according to the package instructions.
