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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 Deciding on Wholesome Fast Food.
Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is certainly excellent guidance. But at times the last thing you want to do is prepare a whole supper for yourself and your family. Once in a while you just want to visit the drive through while you are on your way home and finish the day. There is zero reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This can be done because an abundance of the popular fast food spots are trying to make their menus better now. Here is the way to eat healthy when you hit the drive through.
Visit a drive through at a place that has made it a practice to offer healthier options to people. Arby’s as an example, is void of burgers. You can have roast beef sandwiches, wraps and salads as an alternative. Wendy’s, of course, is known for its square burgers, nevertheless the menu there has a bundle of healthy choices like salad, potatoes and chili. Not all fast food places are as unhealthy as McDonalds with its deep fried every little thing.
Standard logic tells us that one certain way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. Most of the time this is a good concept but if you make good choices, there is no reason you can’t visit your drive through once in a while. Sometimes the thing you need is to let other people produce your dinner. If you ultimately choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
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 it.
The ingredients needed to prepare Cape Malay Chicken Curry with Yellow Rice:
- Use FOR THE CURRY:
- Prepare 2 tablespoons sunflower or rapeseed oil
- Take 1 large onion, finely chopped
- Get 4 large garlic cloves, finely grated
- Provide 2 tablespoons finely grated ginger
- Get 5 cloves
- Take 2 teaspoons turmeric
- You need 1 teaspoon ground white pepper
- Use 1 teaspoon coriander
- Get 1 teaspoon cumin
- Prepare seeds from 8 cardamom pods, lightly crushed
- Provide 1 cinnamon stick, snapped in half
- Get 1 large red chilli, halved, deseeded and sliced
- Take 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- Prepare 2 tablespoons mango chutney
- Get 1 chicken stock cube, crumbled
- Take 12 bone-in chicken thighs, skin removed
- Prepare 500 g (1 1/10 lb) potatoes, cut into chunks
- Get small bunch coriander (cilantro) chopped
- Use FOR THE YELLOW RICE:
- Provide 50 g (1.76 oz) butter
- Take 350 g (12 3/10 oz) basmati rice
- Use 50 g (1.76 oz) raisins
- Take 1 teaspoon golden caster sugar
- You need 1 teaspoon ground turmeric
- Take 1/4 teaspoon ground white pepper
- Provide 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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