south-african

Cape Malay Chicken Curry with Yellow Rice

This simmered dish pairs boneless chicken thigh, diced with basmati rice, dry, Cape Malay curry powder and onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

48 g Protein

74 g Carbohydrates

19 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

197g boneless chicken thigh, diced 238 kcal
49g basmati rice, dry 179 kcal
107g onion, sliced 43 kcal
134g canned crushed tomatoes 43 kcal
9g canola oil 80 kcal
9g Cape Malay curry powder 27 kcal
11g raisins 33 kcal
2g ground turmeric 6 kcal
1g cinnamon stick 3 kcal
197g water 0 kcal

Cooking instructions

basmati riceraisinsground turmericcinnamon stickwater
Rinse the rice until the water runs mostly clear. Add rice, water, turmeric, cinnamon, raisins, and a pinch of salt to a small pot; bring to a boil, cover, and simmer on low until tender, 12-15 minutes. Rest off heat 5 minutes, then fluff.
basmati riceonioncanola oil
While the rice cooks, heat oil in a pan over medium heat. Add onion and cook until softened and lightly golden, 5-7 minutes.
boneless chicken thighCape Malay curry powder
Add curry powder and chicken pieces; cook, stirring, until the chicken is coated and no longer pink on the outside, 3-4 minutes.
boneless chicken thighcanned crushed tomatoeswater
Stir in tomatoes, a pinch of salt, and 60 ml water. Cover and simmer until the chicken is cooked through and the sauce thickens, 10-12 minutes. Adjust salt and add a splash of water if needed.
basmati riceCape Malay curry powder
Serve the curry over the yellow rice, spooning sauce on top.