CHICKEN CURRY

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 10 MIN­UTES

COOK 15 MIN­UTES $ 3.40 PER SERVE

1 tea­spoon veg­etable or peanut oil

1 brown onion, finely chopped

1 clove gar­lic, crushed 500g chicken breast fil­lets, trimmed, coarsely chopped ¼ cup bought ko­rma curry paste 2 pota­toes, cut into 1.5cm pieces

400g can diced toma­toes

200g broc­coli, cut into small flo­rets 2 ta­ble­spoons chopped co­rian­der 3 cups cooked cous­cous

1⁄3 cup low-fat nat­u­ral yo­ghurt

STEP 1 Heat oil in a saucepan over mod­er­ate heat. Add onion and gar­lic; cook and stir for 2 min­utes or un­til soft. Add chicken; cook and stir for 2 min­utes or un­til browned. Add curry paste and potato; cook and stir for 30 sec­onds or un­til fra­grant.

STEP 2 Add toma­toes and 2⁄3 cup wa­ter.

Bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 5 min­utes. Add broc­coli; sim­mer for 5 min­utes more or un­til potato and chicken are cooked. STEP 3 Sprin­kle with co­rian­der. Serve with cous­cous and yo­ghurt.

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