Cape Malay Rice Food

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• 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 cans of water, plus the 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 more until they are tender. Stir in the coriander.
• 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 0.5 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.

CAPE MALAY YELLOW RICE WITH RAISINS

Steps:

• Clean the rice and place all the ingredients in a heavy bottomed saucepan.
• Bring the rice to a boil, then lower heat and simmer very slowly until the water has entirely evaporated.
• Remove the cinnamon stick and fluff the rice gently before serving.

CAPE MALAY RICE

Steps:

• Melt butter in pot.
• Add rice and spices.
• Fry gently for a few minutes to extract flavour from spices.
• Add water, sultanas and vinegar and bring to boil, stir well.
• Simmer till done (about 20 minutes).
• Sprinkle with toasted slivered almonds.

CAPE MALAY MEATLOAF

Steps:

• Preheat the oven to 350°.
• Put the bread in a medium bowl, pour the milk over it and let stand until the bread is completely moistened, about 15 minutes.
• In a large skillet, heat the oil.
• Add the onions and cook over high heat for 2 minutes.
• Reduce the heat to moderately low and cook, stirring occasionally, until the onions are softened, about 10 minutes.
• Add the carrot and apple and cook over moderate heat for 3 minutes.
• Add the spices and cook, stirring, until fragrant, about 4 minutes.
• Add the lamb and cook, stirring to break up the meat, until no pink remains, about 5 minutes.
• Stir in the raisins, chutney, jam and vinegar and cook for 1 minute.
• Squeeze the milk from the bread cubes and add the bread to the lamb mixture; reserve the milk.
• With a fork, mash the bread into the lamb until blended.
• Season with salt and pepper.
• Transfer the lamb mixture to a 9-by-13-inch baking dish and smooth the surface.
• In a medium bowl, whisk the eggs and the reserved milk and pour the mixture evenly over the lamb.
• Bake for about 35 minutes, or until the custard is set.
• Let rest for 10 minutes before serving.
• Note: The recipe can be prepared through Step 13 and refrigerated overnight; bring to room temperature before proceeding.

CAPE MALAY CURRY

Steps:

• Saute onion in oil until soft and golden.
• Add garlic and ginger and saute for a minute.
• Deglaze pot with a little water.
• Add tomato, red wine vinegar, tomato paste, chutney, apricot jam, turmeric and cinnamon.
• Add chicken to mixture, and pour in enough water to cover the chicken.
• OPTIONAL: You can add chopped and peeled potatoes to the curry at this stage. They're delicious this way, and mean you don't have to cook rice!
• Simmer for 30-45 minutes, or until chicken is done.
• TASTE MIXTURE BEFORE SERVING AND MAKE ADJUSTMENTS. If it's too sweet, add more vinegar and salt. If it's too acidic, add sugar. If it's not hot enough, add more curry paste. Essentially, there's no one recipe that will make a curry to please everyone, so you have to taste and add.