Cape Malay chicken curry with yellow rice

• sunflower or rapeseed oil↗2 tbsp tbsp
• large onion↗1 1

  finely chopped

• large garlic cloves↗4 4

  finely grated

• finely grated ginger2 tbsp tbsp
• cloves↗5 5
• turmeric↗2 tsp tsp
• ground white pepper↗1 tsp tsp
• coriander1 tsp tsp
• cumin↗1 tsp tsp
• cardamom pods↗seeds from 8

  lightly crushed

• cinnamon stick↗1 1

  snapped in half

• large red chilli↗1 1

  halved, deseeded and sliced

• can chopped tomatoes400g g
• mango chutney2 tbsp tbsp
• chicken stock cube↗1 1

  crumbled

• bone-in chicken thighs↗12

  skin removed

• potato↗500g

  cut into chunks

• coriandersmall pack

  chopped

• butter↗50g
• basmati rice↗350g
• raisins↗50g
• golden caster sugar↗1 tsp
• ground turmeric↗1 tsp
• ground white pepper↗¼ tsp
• cinnamon stick↗1

  snapped in half

• cardamom pods↗8

  lightly crushed

Step-by-step instructions

1. 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 cans of water, plus the chutney and crumbled stock cube.

2. 2

   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.

3. 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 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.