CHICKEN YELLOW RICE RECIPE RECIPES

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CAPE MALAY CHICKEN CURRY WITH YELLOW RICE RECIPE | BBC ...



Cape Malay chicken curry with yellow rice recipe | BBC ... image

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

Provided by Sara Buenfeld

Categories     Dinner, Main course

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 26

2 tbsp sunflower or rapeseed oil
1 large onion , finely chopped
4 large garlic cloves , finely grated
2 tbsp finely grated ginger
5 cloves
2 tsp turmeric
1 tsp ground white pepper
1 tsp coriander
1 tsp cumin
seeds from 8 cardamom pods , lightly crushed
1 cinnamon stick , snapped in half
1 large red chilli , halved, deseeded and sliced
400g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube , crumbled
12 bone-in chicken thighs , skin removed
500g potato , cut into chunks
small pack coriander , chopped
50g butter
350g basmati rice
50g raisins
1 tsp golden caster sugar
1 tsp ground turmeric
¼ tsp ground white pepper
1 cinnamon stick , snapped in half
8 cardamom pods , lightly crushed

Steps:

  • 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.
  • 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 water and 0.5 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.

Nutrition Facts : Calories 605 calories, FatContent 19 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 1 milligram of sodium

CHICKEN CHORIZO RECIPE | JAMIE OLIVER RECIPES



Chicken chorizo recipe | Jamie Oliver recipes image

Quick to prepare, this is a brilliant recipe to whack in the oven while you get on with other things.

Total Time 2 hours

Yield 4

Number Of Ingredients 12

1 onion
2 cloves of garlic
1 red or yellow pepper
3 sprigs of fresh flat-leaf parsley
50 g quality chorizo
olive oil
1 tablespoon sweet smoked paprika
250 g wholemeal basmati rice
8 free-range chicken thighs skin off, bone out
500 ml passata
300 ml organic chicken stock
2 lemons

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the onion, peel and finely grate the garlic and deseed and roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop the stalks. Roughly chop the chorizo.
    3. Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo and paprika. Cook for around 5 minutes, or until starting to soften, stirring regularly.
    4. Add the rice, then stir everything around until the rice is coated in all the lovely flavoured oil. Pour in the passata and stock, then add the zest and juice of 1 lemon.
    5. Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the bubbling dish. Put a tight fitting lid on top, then place in the oven to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. Loosen with a splash of boiling water, if needed.
    6. Finely chop the parsley leaves, then sprinkle over the top. Cut the remaining lemon into wedges for squeezing over. Delicious served with a crisp green salad.

Nutrition Facts : Calories 590 calories, FatContent 19 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 40 g protein, CarbohydrateContent 68 g carbohydrate, SugarContent 14.2 g sugar, SodiumContent 1.1 g salt, FiberContent 4.4 g fibre

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