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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 Heart Friendly Foods You Need To Be Eating.
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Beans–would you believe it?–are really good for your heart. The after effects of consuming beans might not have a pleasant smell, but they’re good for your body. This does not mean, however, that simply eating beans will make your heart be a great deal healthier or counteract the effects of unhealthy foods you might be eating. What this means is that substituting in edamame or pinto beans for the chicken on your fresh salad or consuming a veggie burger in place of the hamburger is what you have do. The good news is that beans taste good–good enough that you might not miss eating meat.
There are many foods that you can include in your diet that are good for your body. Without a doubt, the foods listed in this article can help your body in many ways. They are especially good, though, for helping you keep your heart healthy. Try to start incorporating these healthy foods in your diet daily. Your heart will greatly benefit from it!
We hope you got insight 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 only need 28 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to prepare Cape Malay Chicken Curry with Yellow Rice:
- You need FOR THE CURRY:
- Prepare 2 tablespoons sunflower or rapeseed oil
- Provide 1 large onion, finely chopped
- Get 4 large garlic cloves, finely grated
- Prepare 2 tablespoons finely grated ginger
- Get 5 cloves
- Provide 2 teaspoons turmeric
- Take 1 teaspoon ground white pepper
- Provide 1 teaspoon coriander
- Use 1 teaspoon cumin
- Prepare 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
- Take 2 tablespoons mango chutney
- Use 1 chicken stock cube, crumbled
- You need 12 bone-in chicken thighs, skin removed
- Get 500 g (1 1/10 lb) potatoes, cut into chunks
- Take small bunch coriander (cilantro) chopped
- Provide FOR THE YELLOW RICE:
- Prepare 50 g (1.76 oz) butter
- You need 350 g (12 3/10 oz) basmati rice
- Prepare 50 g (1.76 oz) raisins
- Use 1 teaspoon golden caster sugar
- You need 1 teaspoon ground turmeric
- Get 1/4 teaspoon ground white pepper
- Provide 1 cinammon stick, snapped in half
- You need 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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