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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.
Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is really very true. But at times the last thing you want to do is prepare a whole dinner for yourself and your family. Sometimes you just wish to reach the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be plagued by shame about slipping on your diet. This may be possible because plenty of the popular fast food destinations making the effort to make their menus healthier now. Here is the way to find appropriate food choices at the drive through.
Milk, juice and also water would be the best selections for beverages. Choosing a big soft drink as your beverage contributes hundreds of poor calories to your meal. A sole serving of soda is normally thought to be eight ounces. Those eight ounces tend to be at least 100 calories and close to ten tablespoons of sugar. Most fast food fizzy drinks are no less than twenty ounces big. Generally, though, they’re 30 ounces. This means that your drink alone will put a multitude of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to choose milk, juice and also standard water.
Logic claims that one of the best ways to stay healthy is to sidestep the drive through and never eat fast food. While this is usually a good idea all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, letting someone else cook dinner is just what you require. When you select healthy menu items, you do not have to feel bad 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. To make cape malay chicken curry with yellow rice you need 28 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Cape Malay Chicken Curry with Yellow Rice:
- Use FOR THE CURRY:
- Take 2 tablespoons sunflower or rapeseed oil
- Take 1 large onion, finely chopped
- Use 4 large garlic cloves, finely grated
- Use 2 tablespoons finely grated ginger
- Prepare 5 cloves
- Prepare 2 teaspoons turmeric
- Take 1 teaspoon ground white pepper
- Use 1 teaspoon coriander
- Take 1 teaspoon cumin
- Prepare seeds from 8 cardamom pods, lightly crushed
- Take 1 cinnamon stick, snapped in half
- Get 1 large red chilli, halved, deseeded and sliced
- Get 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- You need 2 tablespoons mango chutney
- Use 1 chicken stock cube, crumbled
- Provide 12 bone-in chicken thighs, skin removed
- Take 500 g (1 1/10 lb) potatoes, cut into chunks
- Use small bunch coriander (cilantro) chopped
- You need FOR THE YELLOW RICE:
- You need 50 g (1.76 oz) butter
- Prepare 350 g (12 3/10 oz) basmati rice
- Get 50 g (1.76 oz) raisins
- Take 1 teaspoon golden caster sugar
- Prepare 1 teaspoon ground turmeric
- You need 1/4 teaspoon ground white pepper
- Use 1 cinammon stick, snapped in half
- Use 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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