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Chicken Curry with Yellow Cape Curry Paste

Rain Morgan

Chicken with Yellow Cape Curry Paste

Chicken Curry with Yellow Rice

Easy-eating family meal - almost impossible to get wrong - hearty without being 'heavy', it tastes like it should have taken a l-o-n-g time to prepare...

Yellow Cape Curry Paste is a classic, mellow curry. Milder than the Red Cape Curry Paste, it is satisfyingly spicy without being hot - an authentic taste of the Cape.

Ingredients - Serves 4

FOR THE CURRY:

Peanut Oil

Butter

60ml Yellow Cape Curry Paste

1 Onion, large, finely chopped

400g Tinned, chopped, peeled Tomato, chopped and peeled

40ml Chutney

1 Chicken Stock Cube, crumbled

8 Chicken Thighs, skin removed and bone-in

350g Potato, cut into chunks

50g Coriander leaves, chopped

FOR THE YELLOW RICE:

250g Basmati Rice

30g Raisins

5ml Ground Turmeric

1ml Ground White Pepper

1 Cinnamon stick, snapped in half

6 Cardamom Pods

Method

Heat the oil and butter in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then.

Stir in the curry paste and cook for 5 mins, stirring frequently to stop it sticking. Add the tomatoes, 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 until they are tender. Stir in the coriander.

To make the rice: Place the rice and spices in a large pan with 550ml water and a pinch of salt. Bring to the boil, cover and cook for 10 mins. Turn off the heat, add the raisins and leave covered for 5 mins. Fluff up and serve with the curry.


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