Name: Chicken curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 teaspoon oil; 1 large finely chopped onion; 4 crushed garlic cloves; 1 tablespoon grated ginger; 1 tablespoon garam masala; 2 teaspoon coriander seeds ground cumin; 1 teaspoon ground turmeric; 400 gram trimmed, cubed chicken breast fillet; 3 finely chopped tomatoes; 2 cup chicken stock; 150 gram trimmed and halved green beans; 1 cup low-fat plain yoghurt; serve with steamed basmati rice

Ingredients

1 teaspoon oil

1 large finely chopped onion

4 crushed garlic cloves

1 tablespoon grated ginger

1 tablespoon garam masala

2 teaspoon coriander seeds ground cumin

1 teaspoon ground turmeric

400 gram trimmed, cubed chicken breast fillet

3 finely chopped tomatoes

2 cup chicken stock

150 gram trimmed and halved green beans

1 cup low-fat plain yoghurt

serve with steamed basmati rice

Method

1.Heat 1 teaspoon oil in a large saucepan on high. Saute 1 large finely chopped onion, 4 crushed garlic cloves and 1 tablespoon grated ginger for 2-3 minutes, until onion is tender.

2.Add 1 tablespoon garam masala, 2 teaspoons each coriander seeds and ground cumin and 1 teaspoon ground turmeric. Cook, stirring, for 1 minute, until aromatic.

3.Mix 400g trimmed, cubed chicken breast fillet, 3 finely chopped tomatoes and 2 cups chicken stock. Bring to the boil. Reduce heat to low and simmer for 20 minutes.

4.Add 150g trimmed and halved green beans. Simmer for a further 5 minutes, until tender. Remove from heat.

5.Stir through 1 cup low-fat plain yoghurt. Serve with steamed basmati rice.

Accompany with mango chutney, raita and plain naan bread.
Note

Woman's Weekly Food

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Ingredients

Method

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