Cape Malay-style chicken curry with yellow rice

Cape Malay cooking comes from a community in South Africa that has its historic roots in South- east Asia.

Serves 6 Prep 30 mins Cook 1 hr 20 mins curry only

FOR THE CURRY

2 tbsp sunflower oil

1 large onion, finely chopped 4 large garlic cloves, finely grated 2 tbsp finely grated ginger

5 cloves

2 tsp turmeric

1 tsp each ground white pepper,

coriander and 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 potatoes, 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

1/ tsp ground white pepper

4

1 cinnamon stick, snapped in half 8 cardamom pods, lightly crushed

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 chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.

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.

3 About 15 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 ½ 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. PER SERVING 605 kcals, fat 19g, saturates 7g, carbs 74g, sugars 13g, fibre 3g, protein 32g, salt 1g