CREAMY CHICKEN CURRY

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

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.