CREAMY CHICKEN CURRY
INGREDIENTS
• 2 onions, peeled, roughly chopped• 4cm ginger, peeled, chopped• 3 garlic cloves, peeled• 2 bird’s eye chillies, chopped• 500g skinless chicken breast, cubed• 1/2 cup fat-free natural yoghurt, plus 1/4 cup extra, to serve• 2 tsp olive oil• 1 red capsicum, seeded, chopped• 1 tbsp garam masala• 500g pumpkin, peeled, seeded, chopped• 400g can diced tomatoes• 1/2 tsp brown sugar• Lime juice, to taste• Brown rice, toasted curry leaves, pappadums, to serve METHOD
1 In a food processor, combine onion, ginger, garlic and chillies and process to a paste. 2 In a bowl combine chicken and yoghurt with half the paste. Mix and marinate for 30 minutes. 3 Heat oil in a large saucepan on medium. Cook remaining paste and capsicum, 4-5 minutes, stirring. Add garam masala and cook 1-2 minutes, stirring. 4 Stir in tomatoes, pumpkin and sugar.…
