CREAMY CHICKEN CURRY

SERVES 4-6 PREP 15 MINS + MARINATING COOK 40 MINS PER SERVE 910kj COST $$

Woman’s Day (Australia) - - Food to Love -

2 onions, chopped

4cm piece ginger, peeled, chopped

3 garlic cloves, peeled

2 bird­s­eye chillis, chopped

500g chicken breast fil­lets, cubed

½ cup fat-free nat­u­ral yoghurt, plus ¼ cup ex­tra

2 tsp olive oil

1 red cap­sicum, seeded, chopped

1 tbsp garam masala

400g can diced toma­toes

500g pumpkin, peeled, chopped

½ tsp brown sugar

lime juice, to taste

brown rice, toasted curry leaves, pap­pad­ums, to serve

1 In a food pro­ces­sor, process onion, ginger, garlic and chilli to a smooth paste.

2 In a bowl, com­bine chicken and yoghurt with half paste. Mix well, mar­i­nate 30 mins.

3 Heat oil in a large saucepan on medium. Cook re­main­ing paste and cap­sicum 4-5 mins, stir­ring of­ten. Add garam masala and cook 1-2 mins, stir­ring, un­til fra­grant.

4 Stir in toma­toes, pumpkin and sugar. Bring to boil on high. Re­duce to medium and sim­mer 8-10 mins un­til al­most ten­der.

5 Add chicken and yoghurt mix­ture to sauce and stir well. Sim­mer gen­tly 10-15 mins, cov­ered. Sea­son with lime juice.

6 Serve on brown rice with ex­tra yoghurt, curry leaves and pap­pad­ums.

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