/assets/logos/nzwd.svg
Recipe

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.

Apr 29, 2014 2:00pm
  • 35 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Creamy chicken curry
  • 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

Creamy chicken curry
  • 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.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg