This simmered dish pairs boneless chicken thigh, diced with basmati rice, dry, Cape Malay curry powder and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Rinse the rice until the water runs mostly clear. Add rice, water, turmeric, cinnamon, raisins, and a pinch of salt to a small pot; bring to a boil, cover, and simmer on low until tender, 12-15 minutes. Rest off heat 5 minutes, then fluff.
basmati riceonioncanola oil
While the rice cooks, heat oil in a pan over medium heat. Add onion and cook until softened and lightly golden, 5-7 minutes.
boneless chicken thighCape Malay curry powder
Add curry powder and chicken pieces; cook, stirring, until the chicken is coated and no longer pink on the outside, 3-4 minutes.
Stir in tomatoes, a pinch of salt, and 60 ml water. Cover and simmer until the chicken is cooked through and the sauce thickens, 10-12 minutes. Adjust salt and add a splash of water if needed.
basmati riceCape Malay curry powder
Serve the curry over the yellow rice, spooning sauce on top.
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