Dinner Ideas for Every Craving Cape Malay Chicken Curry with Yellow Rice

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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.

Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague as well as to perform all of their own cooking. There’s some value to this. Now and then, though, you definitely do not want to make an entire meal for your family or even just for yourself. Once in a while you only 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 do that once in a while and be free of the guilt usually associated with “diet slips”. This can be done because plenty of the popular fast food spots are trying to make their menus healthy now. Here’s how you’ll be able to eat healthfully while you are at a fast food restaurant.

Aim for the side dishes. It wasn’t so long ago that French Fries were your only side dish option at a restaurant. Today almost all of the most popular fast food franchises have amplified their products. Now plenty of them provide salads. You may also select Chili. You may buy a baked potato. You can make fruit. There are lots of healthy options that do not include things like putting something deep fried into your body. When choosing your supper from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. You’ll keep your calorie and fatty food count very low and escape commitment.

Common logic tells us that one sure way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a number of good decisions and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Often the thing you need most is just to have another person do the cooking. If you ultimately choose healthy items, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight 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 prepare Cape Malay Chicken Curry with Yellow Rice:

1. Use FOR THE CURRY:
2. Prepare 2 tablespoons sunflower or rapeseed oil
3. Prepare 1 large onion, finely chopped
4. Take 4 large garlic cloves, finely grated
5. Prepare 2 tablespoons finely grated ginger
6. Use 5 cloves
7. You need 2 teaspoons turmeric
8. Prepare 1 teaspoon ground white pepper
9. Take 1 teaspoon coriander
10. Prepare 1 teaspoon cumin
11. Prepare seeds from 8 cardamom pods, lightly crushed
12. Provide 1 cinnamon stick, snapped in half
13. You need 1 large red chilli, halved, deseeded and sliced
14. Provide 400 g (14 1/10 oz) can diced tomatoes plus 2 cans water
15. Prepare 2 tablespoons mango chutney
16. You need 1 chicken stock cube, crumbled
17. Provide 12 bone-in chicken thighs, skin removed
18. Get 500 g (1 1/10 lb) potatoes, cut into chunks
19. You need small bunch coriander (cilantro) chopped
20. Use FOR THE YELLOW RICE:
21. Take 50 g (1.76 oz) butter
22. Provide 350 g (12 3/10 oz) basmati rice
23. Use 50 g (1.76 oz) raisins
24. Provide 1 teaspoon golden caster sugar
25. Get 1 teaspoon ground turmeric
26. Provide 1/4 teaspoon ground white pepper
27. Use 1 cinammon stick, snapped in half
28. Prepare 8 cardamon pods, lightly crushed

Steps to make Cape Malay Chicken Curry with Yellow Rice:

1. 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.
2. 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.
3. 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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