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Before you jump to Cape Malay Chicken Curry with Yellow Rice recipe, you may want to read this short interesting healthy tips about Finding Healthy Fast Food.
Just about every single article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is really very good advice. Now and then, though, you absolutely do not wish to make a whole meal for your family or even just for yourself. Sometimes you just want to go to the drive through along the way home and call it a day. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet regime? You are capable of doing this because lots of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here is how you can eat healthy when you reach the drive through.
Go for the side dishes. It has not been that long ago that all you could get at a fast food diner was French Fries. Today the vast majority of the most popular fast food franchises have improved their offerings. Now lots of them provide salads. Chili is definitely a different choice. You might get baked potatoes. You can pick fruit. There are a lot of options that don’t involve eating one thing deep fried. When you get your dinner through a drive through window, opt for side dishes instead of just grabbing something premade. When you choose to do this you can keep your fat content and calorie counts low.
Logic claims that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. Most of the time this is a good idea but if you make beneficial choices, there is not any reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let another person make your dinner. When you want healthy menu items, you do not have to feel terrible about visiting the drive through.
We hope you got insight from reading it, now let’s go back to cape malay chicken curry with yellow rice recipe. To cook cape malay chicken curry with yellow rice you need 28 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to make Cape Malay Chicken Curry with Yellow Rice:
- Provide FOR THE CURRY:
- Prepare 2 tablespoons sunflower or rapeseed oil
- Get 1 large onion, finely chopped
- Take 4 large garlic cloves, finely grated
- Get 2 tablespoons finely grated ginger
- Take 5 cloves
- Take 2 teaspoons turmeric
- Provide 1 teaspoon ground white pepper
- Prepare 1 teaspoon coriander
- Prepare 1 teaspoon cumin
- Get seeds from 8 cardamom pods, lightly crushed
- Get 1 cinnamon stick, snapped in half
- Get 1 large red chilli, halved, deseeded and sliced
- Provide 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Prepare 2 tablespoons mango chutney
- Provide 1 chicken stock cube, crumbled
- Provide 12 bone-in chicken thighs, skin removed
- Provide 500 g (1 1/10 lb) potatoes, cut into chunks
- You need small bunch coriander (cilantro) chopped
- Get FOR THE YELLOW RICE:
- Prepare 50 g (1.76 oz) butter
- Prepare 350 g (12 3/10 oz) basmati rice
- Prepare 50 g (1.76 oz) raisins
- Take 1 teaspoon golden caster sugar
- Get 1 teaspoon ground turmeric
- Take 1/4 teaspoon ground white pepper
- Get 1 cinammon stick, snapped in half
- Get 8 cardamon pods, lightly crushed
Instructions to make Cape Malay Chicken Curry with Yellow Rice:
- 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.
- 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/cilantro.
- 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 (2 1/3 cups) water and 1/2 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.
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