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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 Choosing Wholesome Fast Food.
Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. Now and then, though, you absolutely do not wish to make a full meal for your family or even just for yourself. Sometimes just about all you really want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from guilt about slipping on your diet. This is because a lot of the famous fast food restaurants around are trying to “healthy up” their choices. Here is how one can find healthy food choices at the drive through.
Focus on the sides. It wasn’t too long ago that French Fries were your only side dish choice at a restaurant. Now many of the fast food selections have been widened quite a bit. Now lots of them provide salads. Chili can be a different selection. You can get baked potatoes. You could possibly get fruit. There are a lot of possibilities that don’t require eating anything deep fried. Instead of the pre-determined “meal deals” make an effort to make a meal out of side dishes. This makes it possible for you to keep the calorie count low and lessen your fat intake.
Common logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good idea but if you make beneficial choices, there’s no reason you can’t visit your drive through now and then. At times what you need most is just to have somebody else do the cooking. When you select wholesome menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to cape malay chicken curry with yellow rice recipe. You can cook cape malay chicken curry with yellow rice using 28 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Cape Malay Chicken Curry with Yellow Rice:
- You need FOR THE CURRY:
- Provide 2 tablespoons sunflower or rapeseed oil
- Get 1 large onion, finely chopped
- You need 4 large garlic cloves, finely grated
- Get 2 tablespoons finely grated ginger
- Use 5 cloves
- Use 2 teaspoons turmeric
- Take 1 teaspoon ground white pepper
- Use 1 teaspoon coriander
- You need 1 teaspoon cumin
- Get seeds from 8 cardamom pods, lightly crushed
- Provide 1 cinnamon stick, snapped in half
- Provide 1 large red chilli, halved, deseeded and sliced
- Provide 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Provide 2 tablespoons mango chutney
- Take 1 chicken stock cube, crumbled
- You need 12 bone-in chicken thighs, skin removed
- Use 500 g (1 1/10 lb) potatoes, cut into chunks
- Prepare small bunch coriander (cilantro) chopped
- Get FOR THE YELLOW RICE:
- Get 50 g (1.76 oz) butter
- Use 350 g (12 3/10 oz) basmati rice
- Use 50 g (1.76 oz) raisins
- Prepare 1 teaspoon golden caster sugar
- Use 1 teaspoon ground turmeric
- You need 1/4 teaspoon ground white pepper
- Use 1 cinammon stick, snapped in half
- Get 8 cardamon pods, lightly crushed
Steps 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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