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:
60ml Yellow Cape Curry Paste
1 Onion, large, finely chopped
400g Tinned, chopped, peeled Tomato, chopped and peeled
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
5ml Ground Turmeric
1ml Ground White Pepper
1 Cinnamon stick, snapped in half
6 Cardamom Pods
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.