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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 Should Eat.

You already know that you have to have a strong and healthy heart. Think about this: How can the rest of your body stay healthy if your heart is in bad shape? You already know that working out on a regular basis and sticking to a healthy lifestyle both factor greatly into the overall health of your heart. However, are you aware that there are some foods that have been proven to help you improve the health of your heart? If you would like to know what to eat to improve your heart health, keep on reading.

Be aware that blueberries are terrific for your heart. Here’s an interesting fact: Blueberries are loaded with antioxidants, especially pterostilbene. Pterostilbene acts so much like the resveratrol that is found in grapes. This partcular antioxidant can help your body improve its ability to process the fat and cholesterol you consume. The more effortless it is for your body to break down fat and cholesterol, the less likely it is for those things to accumulate in your system and cause problems for your heart. This, essentially, makes your heart as healthy as possible.

There are lots of foods you will find that that are good for your body. Without a doubt, the foods discussed in this article can help your body in many ways. They are particularly good, though, for promoting a healthy heart. Begin consuming these heart-healthy foods on a regular basis. Your heart will be a lot better 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 cook it.

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