Recipe

Chicken curry

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Chicken curry
  • 2 tablespoon vegetable oil
  • 500 gram chicken breast fillet, cut into 3 cm pieces
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon madras curry paste
  • 2 teaspoon ground cumin
  • 2 teaspoon dried mixed herbs
  • 2 carrots, chopped
  • 2 potatoes, peeled, chopped
  • 1 turnip, peeled, chopped
  • 2 1/2 cup (625ml) salt-reduced chicken stock
  • 200 gram green beans, trimmed, halved
  • coriander leaves, to serve
  • 3 cup steamed rice (from 1 cup raw), to serve

Method

Chicken curry
  • 1
    Heat half of oil in a large heavy-based saucepan on high. Cook chicken in batches, turning, for 3-4 minutes, until browned all over. Remove from pan and set aside.
  • 2
    Heat remaining oil in same pan on medium. Cook onion and garlic for 3 minutes, until starting to soften. Add curry paste, cumin and mixed herbs and cook for 1 minute, until fragrant. Add carrot, potato, turnip and stock. Increase heat to high and bring to boil. Reduce heat to medium and simmer for 10 minutes, until vegetables are almost tender. Add chicken and green beans and cook 5 minutes, until all vegetables are tender and chicken is cooked through.
  • 3
    Scatter coriander over curry. Serve with rice.

Notes

This curry is low in both total and saturated fat, high in fibre and has half your daily vegie needs.

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