A fragrant chicken pilaf combining gentle curry spices, sweet raisins, and crunchy toasted almonds.
South African Cape Malay Chicken Pilaf brings together tender chicken, aromatic spices, and fluffy rice in a comforting one-pot meal. Mild curry powder, coriander, cumin, turmeric, and cinnamon create a warm, balanced flavor without overpowering the natural taste of the chicken.
Raisins add little bursts of sweetness throughout the rice, while toasted almonds provide a delicate crunch. Finished with fresh coriander, this dish offers a satisfying mix of savory, sweet, and fragrant notes inspired by Cape Malay cooking traditions
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken thighs
3 tbsp oil
2 onions, chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated or finely chopped
2 tsp mild curry powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp cinnamon
Salt and black pepper, to taste
½ cup raisins
¼ cup almonds
5½ cups chicken stock
Fresh coriander, for garnish
Method
Prepare the Rice: Wash the rice thoroughly and soak it in water for 30 minutes. Drain well and set aside while preparing the chicken and spices.
Sauté the Onions: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook until golden, stirring occasionally to develop a rich aromatic base.
Add Garlic and Ginger: Stir in the minced garlic and ginger. Cook briefly until fragrant, taking care not to let the garlic burn.
Cook the Chicken with Spices: Add the chicken thighs, curry powder, coriander, cumin, turmeric, cinnamon, salt, and black pepper. Stir to coat the chicken evenly and cook for approximately 10 minutes, allowing the spices to blend into the mixture.
Simmer in Chicken Stock: Pour in the chicken stock and bring the mixture to a gentle simmer. Cook for about 20 minutes, or until the chicken is thoroughly cooked and the stock is flavorful.
Cook the Rice with Raisins: Remove the chicken and set it aside. Keep 5½ cups of the broth for cooking the rice. Add the drained rice and raisins to the broth, cover, and cook over low heat for approximately 20 minutes, until the rice is tender and has absorbed the liquid.
Rest and Garnish: Return the chicken to the pot and leave everything covered for 10 minutes. Fluff the rice gently, then garnish with almonds and fresh coriander before serving.
Serve
Serve the pilaf with sambal for a lively contrast, cucumber raita for a cooling accompaniment, and a fresh tomato-onion salad for extra crunch and freshness. Add lemon wedges on the side to brighten the rich, spiced flavors.