Name: Creamy chicken curry
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 onions, peeled, roughly chopped; 4 medium_piece ginger, peeled, chopped; 3 clove garlic, peeled; 2 birdseye chillies, chopped; 500 gram skinless chicken breast, cubed; 1/2 cup fat-free natural yoghurt; 2 teaspoon olive oil; 1 red capsicum, seeded, chopped; 1 tablespoon garam masala; 400 gram can diced tomatoes; 500 gram pumpkin, peeled, seeded, chopped; 1/2 teaspoon brown sugar; lime juice, to taste; UNCLE BEN’s® Brown Basmati Rice; pappadums, to serve; toasted curry leaves, to serve; 1/4 cup extra fat-free natural yoghurt, to serve

Creamy chicken curry

Creamy, fragrant and packed full of punch, this delicious Indian chicken curry is wonderful served heaped above brown rice with a dollop of yoghurt, accompanied by crispy pappadums.

Ingredients

2 onions, peeled, roughly chopped

4 medium_piece ginger, peeled, chopped

3 clove garlic, peeled

2 birdseye chillies, chopped

500 gram skinless chicken breast, cubed

1/2 cup fat-free natural yoghurt

2 teaspoon olive oil

1 red capsicum, seeded, chopped

1 tablespoon garam masala

400 gram can diced tomatoes

500 gram pumpkin, peeled, seeded, chopped

1/2 teaspoon brown sugar

lime juice, to taste

UNCLE BEN’s® Brown Basmati Rice

pappadums, to serve

toasted curry leaves, to serve

1/4 cup extra fat-free natural yoghurt, to serve

Method

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

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

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

4.Stir in tomatoes, pumpkin and sugar. Increase heat to high and bring to the boil. Reduce to medium. Simmer 8-10 minutes, until pumpkin is almost tender.

5.Add chicken and yoghurt mixture to sauce and stir well. Simmer gently 10-15 minutes, covered, until chicken is cooked through. Season with lime juice, to taste.

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

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Ingredients

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