Zoom Two Wine Friday March 5th Sorry, now all sold out

£17.98

Peter de Wet from Excelsior in South Africa will be with us tasting his Viognier and Merlot.

Cape Malay chicken curry with yellow rice

Ingredients

For the curry

For the yellow rice

Method

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

  • STEP 2

Add the chicken thighs (we first dusted the thighs “skin on” with some salt, flour and paprika and fried them in a bit of oil to brown the skins), 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 (longer we found, keep testing!) more until they are tender. Stir in the coriander.

  • STEP 3

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 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.

 

 

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Description

Peter de Wet from Excelsior in South Africa will be with us tasting his Viognier and Merlot.

Cape Malay chicken curry with yellow rice

Ingredients

For the curry

For the yellow rice

Method

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

  • STEP 2

Add the chicken thighs (we first dusted the thighs “skin on” with some salt, flour and paprika and fried them in a bit of oil to brown the skins), 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 (longer we found, keep testing!) more until they are tender. Stir in the coriander.

  • STEP 3

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 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.