CHICKEN & BUTTERNUT CURRY WITH SAMBALS

INGREDIENTS

• 2T olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 1 tablespoon ginger root, grated

• 1 tablespoon curry powder

• 1 cup butternut, peeled, seeds removed and cut into small cubes

• 1 tin chopped tomatoes

• ½ cup plain yoghurt

• ¾ cup cream

• 1 rotisserie chicken, bones removed and meat shredded

• ½t salt

• ¼t ground pepper

• ¼ cup fresh coriander leaves

• 1 cup brown rice, cooked

METHOD

Heat the oil in a heavy-based saucepan over medium heat. Add the onion and brown for about seven minutes. Add garlic and ginger and stir for another minute or two.

Sprinkle in the curry powder and cook, stirring for one minute. Add the butternut and stir through, then add the tomatoes, yoghurt and cream, and simmer gently for 10 minutes. Remove from heat and stir in the chicken. Season with salt and pepper. Divide the rice and chicken curry between four bowls. Sprinkle with coriander leaves and serve hot with roti, sambals and a little desiccated coconut.