Cape Malay chicken curry with brown rice

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 300 g brown rice
• 1 tbsp sunflower oil
• 2 onions, sliced
• 3 cloves garlic, crushed
• 2 tsp fresh ginger, grated
• 2 tbsp mild masala or curry powder
• 1 tsp turmeric
• 1 cinnamon stick
• 4 cardamom pods, lightly crushed
• 700 g skinless chicken thighs, cut into large pieces
• 400 g potatoes, peeled and quartered
• 400 g chopped tinned tomatoes
• 250 ml water
• 1 tbsp apricot jam
• fresh coriander, chopped, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Rinse the rice and cook it in boiling water until tender, about 25–30 minutes, then drain.
2. 2Step 2. Heat the oil in a heavy pot and cook the onions gently for 10 minutes until soft and golden.
3. 3Step 3. Add the garlic, ginger, masala, turmeric, cinnamon and cardamom and stir for a minute until fragrant.
4. 4Step 4. Add the chicken and turn it in the spices until coated.
5. 5Step 5. Add the potatoes, tomatoes and water, bring to a simmer, cover and cook for 25–30 minutes, stirring now and then.
6. 6Step 6. Stir in the apricot jam and simmer uncovered for 5 minutes to thicken.
7. 7Step 7. Check the chicken is cooked right through with no pink meat and the juices run clear, then serve over the rice with coriander.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.