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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 Fast Food That’s Good For You.
Almost each and every “get healthy” and “weight loss” document you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to that. But occasionally the last thing you want to do is put together a whole meal for yourself and your family. Once in a while you just want to pay a visit to the drive through while you are on your way home and finish the day. There isn’t any reason that you shouldn’t be permitted to do this and not be tormented by guilt about slipping on your diet. You are capable of doing this because lots of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here’s how it is possible to eat healthfully when you’re at a fast food place.
Choose your drive through based on if it has more healthy options available. Arby’s for instance, is void of burgers. Instead, your selections include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, of course, is known for its square burgers, nevertheless the menu there has a bundle of wholesome choices like salad, potatoes and chili. Not every little thing is McDonalds using its deep fried chicken parts and other terribly bad items.
Simple logic states that the best way to lose pounds and get healthy is to ban fast food from your diet altogether. While this is usually a good idea all you need to do is make a couple of good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need is to let another person produce your dinner. When you want 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 cook cape malay chicken curry with yellow rice you need 28 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Cape Malay Chicken Curry with Yellow Rice:
- Get FOR THE CURRY:
- Provide 2 tablespoons sunflower or rapeseed oil
- Provide 1 large onion, finely chopped
- You need 4 large garlic cloves, finely grated
- Provide 2 tablespoons finely grated ginger
- Provide 5 cloves
- Provide 2 teaspoons turmeric
- Get 1 teaspoon ground white pepper
- Provide 1 teaspoon coriander
- Provide 1 teaspoon cumin
- Use seeds from 8 cardamom pods, lightly crushed
- Take 1 cinnamon stick, snapped in half
- Use 1 large red chilli, halved, deseeded and sliced
- You need 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
- You need 2 tablespoons mango chutney
- Take 1 chicken stock cube, crumbled
- Take 12 bone-in chicken thighs, skin removed
- Prepare 500 g (1 1/10 lb) potatoes, cut into chunks
- Use small bunch coriander (cilantro) chopped
- You need FOR THE YELLOW RICE:
- Prepare 50 g (1.76 oz) butter
- Prepare 350 g (12 3/10 oz) basmati rice
- Use 50 g (1.76 oz) raisins
- Use 1 teaspoon golden caster sugar
- Provide 1 teaspoon ground turmeric
- Use 1/4 teaspoon ground white pepper
- Provide 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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