Cape Malay Rice Food

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CAPE MALAY CHICKEN CURRY WITH YELLOW RICE



Cape Malay chicken curry with yellow rice image

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 26

2 tbsp sunflower or rapeseed oil
1 large onion , finely chopped
4 large garlic cloves , finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp ground white pepper
1 tsp coriander
1 tsp cumin
seeds from 8 cardamom pods , lightly crushed
1 cinnamon stick , snapped in half
1 large red chilli , halved, deseeded and sliced
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube , crumbled
12 bone-in chicken thighs , skin removed
500g potato , cut into chunks
small pack coriander , chopped
50g butter
350g basmati rice
50g raisins
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick , snapped in half
8 cardamom pods , lightly crushed

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.

Nutrition Facts : Calories 605 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

CAPE MALAY YELLOW RICE WITH RAISINS



Cape Malay Yellow Rice With Raisins image

Make and share this Cape Malay Yellow Rice With Raisins recipe from Food.com.

Provided by Sackville

Categories     Rice

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup white rice
1/2 cup pitted raisins
1 teaspoon salt
3/4 teaspoon turmeric
1/2 teaspoon fresh ginger (optional)
2 teaspoons butter
1 piece of whole cinnamon
2 1/2 cups boiling water

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.

Nutrition Facts : Calories 243.6, Fat 2.3, SaturatedFat 1.3, Cholesterol 5, Sodium 603.2, Carbohydrate 52.4, Fiber 2, Sugar 10.7, Protein 3.8

CAPE MALAY RICE



Cape Malay Rice image

This Rice is very good with Babotie but when cold makes also a delicious Seafood salad - add canned tuna mixed with yogurt and lemon juice and dress with shrimps or prawns.

Provided by Hannelu

Categories     South African

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

1 cup rice (I used Basmati Rice)
2 tablespoons sugar
1 teaspoon ground cardamom
2 cups water
1 tablespoon vinegar
2 tablespoons butter
2 teaspoons ground cinnamon
2 teaspoons ground turmeric
1/2 cup sultanas or 1/2 cup currants
slivered toasted almond

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.

Nutrition Facts : Calories 322.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 47.1, Carbohydrate 63.4, Fiber 2.5, Sugar 18.6, Protein 4.2

CAPE MALAY MEATLOAF



Cape Malay Meatloaf image

An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch, South Africa.

Provided by Chef Kate

Categories     Lamb/Sheep

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 20

3 slices white bread, crusts removed and bread cut into 1-inch dice
1 1/2 cups milk
2 tablespoons vegetable oil
2 large onions, finely chopped
1 large carrot, shredded
1 apple, peeled and shredded
1/8 teaspoon cayenne
1/4 teaspoon ground coriander
1/3 teaspoon dry mustard (heat is up to you)
3/4 teaspoon turmeric
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 lbs ground lamb
1/4 cup raisins
1/4 cup mango chutney
1 tablespoon apricot jam
1 tablespoon white wine vinegar
salt & freshly ground black pepper
2 large eggs

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.

Nutrition Facts : Calories 474.5, Fat 33.4, SaturatedFat 13.6, Cholesterol 135.8, Sodium 164.8, Carbohydrate 20, Fiber 2, Sugar 8.6, Protein 23.4

CAPE MALAY CURRY



Cape Malay Curry image

This curry is traditionally South African, and comes from the Malay community in the Western Cape. It's sweet, fruity, spicy, and not too hot. It reminds me of home every time I eat it. I find that curries are always made to taste for me. I always adjust recipes, change quantities, taste the mix and add the notes I think it's missing. So, the quantities should not be taken as gospel.

Provided by kbruce82

Categories     Curries

Time 50m

Yield 4 portions, 3-4 serving(s)

Number Of Ingredients 15

chicken or lamb
1 teaspoon vegetable oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ginger paste
1 tomatoes, peeled and chopped
1 tablespoon tomato paste (optional)
2 -4 tablespoons garam masala paste, depending on desired heat (I use Parak's)
1 tablespoon red wine vinegar
1/2 cup chutney (Ideally, you want to use Mrs Balls plain chutney, which is THE South African brand and unfortunately)
1/4 cup apricot jam
1 teaspoon turmeric
1 teaspoon cinnamon
water
salt

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.

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