Cape Malay Chicken & Apricot Curry with Yellow Raisin Rice (Geelrys) – Authentic South Africa Recipe

Ingredients for Cape Malay Chicken & Apricot Curry with Yellow Raisin Rice (Geelrys) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared chicken thighs and potato wedges, prepped into bite-sized pieces
• 1.5 cups dried apricots and tomato-onion gravy, washed and trimmed
• 1 cup turmeric-cinnamon yellow rice with raisins
• 1 medium onion and 3 cloves garlic, finely minced with roasted coriander
• 1.5 tbsp traditional South Africa seasoning (cumin, turmeric, fennel seeds, cardamom, ginger, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken thighs and potato wedges for 5 minutes.
2. Add minced onion, garlic, roasted coriander, and cumin, turmeric, fennel seeds, cardamom, ginger, garlic, stirring for 2 minutes until deeply aromatic.
3. Add dried apricots and tomato-onion gravy and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in turmeric-cinnamon yellow rice with raisins right before serving warm.