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Cape Malay Chicken Curry with Yellow Rice
Cape Malay Chicken Curry with Yellow Rice

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 Must Eat.

You already have some knowledge of how important it is to have a healthy heart. Give it some thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that exercising regularly and sticking to a healthy lifestyle both factor to a great extent into the overall health of your heart. Did you know, however, that several specific foods are terrific for improving the health of your heart? Keep on reading to discover which foods are beneficial for your heart.

Beans–seriously–are super good for your heart. It’s true that your nose won’t appreciate them so much, in particular, the after effects of eating them, but they’re really healthy food items. This doesn’t mean that the simple act of eating beans will counteract the effects of other unhealthy foods you might be ingesting. What is true, though, is that including beans on your salad instead of chicken or eating soy burgers instead of beef hamburgers is a good course of action to take. Luckily, beans are really tasty and who knows…you might not even moss eating real meat.

There are a whole lot of foods that you can include in your diet that will be great for your body. The truth is that everything that we’ve mentioned here can help your body in many ways. They are especially good, though, for promoting a healthy heart. Introduce these foods into your diet regularly. Your heart is going to be a lot heartier if you do!

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 achieve that.

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