CHICKEN CURRY

SERVES 4 PREP 15 MINS + MARINATING COOK 40 MINS PER SERVE 1693kj COST $$$$$

2 onions, chopped 4 cm fresh ginger, grated 3 garlic cloves, crushed 2 birdseye chillies, seeded, chopped 750g chicken thigh fillets, cubed 2 tsp olive oil 1 red capsicum, seeded chopped 1 tbsp garam masala 500g pumpkin, peeled, seeded, chopped 400g can diced tomatoes ½ tsp brown sugar lime juice, low-fat Greek-style yoghurt, toasted curry leaves, rice, pappadums, to serve

1 In a food processor, combine onion, ginger, garlic and chilli. Process to a smooth paste. 2 In a bowl, combine chicken with half the paste. Mix well and marinate 30 mins. 3 In a large saucepan, heat oil on medium. Cook remaining paste and capsicum 4-5 mins, stirring. Add garam masala and cook 1-2 mins, stirring, until fragrant. 4 Stir in pumpkin, tomatoes and sugar. Increase heat to high. Bring to boil, then reduce to medium and simmer 8-10 mins until pumpkin is almost tender. 5 Add chicken to sauce and stir well. Simmer gently 10-15 mins, covered, until chicken is cooked through. Season with lime juice. 6 Top with yoghurt and curry leaves. Serve with rice and pappadums.