Cape Malay Chicken Curry with Yellow Rice

Ingredients

For the Curry:

• 2 lbs (900g) bone-in chicken pieces (thighs and drumsticks preferred)

• 2 tbsp sunflower oil (or ghee)

• 2 large onions, finely chopped

• 4 garlic cloves, minced

• 1-inch piece fresh ginger, grated

• 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)

• 1 cinnamon stick

• 3 whole cloves

• 2 bay leaves

• 2 tsp ground coriander

• 2 tsp ground cumin

• 2 tsp ground turmeric

• 1 tbsp mild curry powder (Cape Malay blend if possible)

• 1 tsp paprika

• 1–2 tsp chili flakes (optional for heat)

• 1 large carrot, sliced

• 2 medium potatoes, cubed

• 1 cup chicken stock

• 1 cup coconut milk

• 1 tbsp apricot jam (signature Cape Malay touch)

• Salt and black pepper to taste

• Fresh cilantro for garnish

For the Yellow Rice:

• 2 cups basmati rice, rinsed

• 3 cups water

• 1 tsp ground turmeric

• 2 tbsp sugar

• 2 tbsp raisins

• ½ tsp salt

• 1 cinnamon stick

Instructions

1. Prepare the Curry in the Nutri-Stahl 6QT

1. Place the Nutri-Stahl 6QT pot over medium heat. Add oil and sauté onions until golden and softened.

2. Stir in garlic and ginger, cook for 1 minute until fragrant.

3. Add cinnamon stick, cloves, and bay leaves, cooking for 30 seconds.

4. Stir in coriander, cumin, turmeric, curry powder, paprika, and chili flakes. Toast the spices gently for 1 minute.

5. Add chicken pieces, turning to coat in the spices. Sear until lightly browned.

6. Add tomatoes, carrot, potatoes, chicken stock, and coconut milk. Stir well.

7. Add apricot jam, season with salt and pepper.

8. Reduce heat to low, cover with Nutri-Stahl lid, and simmer 45 minutes, stirring occasionally.

2. Prepare the Yellow Rice

1. In a separate pot, add rice, water, turmeric, sugar, raisins, salt, and cinnamon stick.

2. Bring to a boil, then reduce heat, cover, and simmer 15–20 minutes until tender.

3. Fluff rice with a fork and remove cinnamon stick before serving.