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African chicken curry

5
5
5
SmartPoints value per serving
Total Time
1 hr 20 min
Prep
40 min
Cook
40 min
Serves
6
Difficulty
Moderate
Liven up your week with this rich chicken curry with aromatic spices and creamy coconut milk.

Ingredients

olive oil

1 tbs

brown onion

1 medium, finely chopped

garlic

2 clove(s), crushed

fresh ginger

2 tsp, finely grated

Moroccan seasoning

2 tsp, (ras el hanout)

skinless chicken thigh

720 g, (buy 900g), fat trimmed, halved crossways

canned diced tomatoes

400 g

chicken stock

1 cup(s), (250ml)

light coconut milk

½ cup(s), (125ml)

pumpkin, butternut, raw

400 g, cut into 3cm pieces

zucchini

2 small, halved lengthways, thickly sliced diagonally

green beans

200 g, halved

99% fat-free plain Greek yoghurt

200 g

fresh coriander

2 tbs, finely chopped

Instructions

  1. Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until softened. Add the garlic, ginger, ras el hanout and chicken, and cook, stirring, for 1 minute.
  2. Add the tomato and stock. Reduce heat to low and simmer, covered, for 15 minutes. Add the coconut milk, pumpkin, zucchini and beans, and cook for a further 15 minutes or until the vegetables are tender.
  3. Combine the yoghurt and coriander in a bowl. Serve the curry topped with yoghurt.

Notes

SERVING SUGGESTION: Couscous with currants and lemon. Place 1½ cups (375ml) chicken stock into a saucepan over high heat. Bring to the boil. Turn off heat and stir in 1¼ cups (150g) couscous and ¼ cup (40g) currants. Cover tightly and stand for 5 minutes. Add 2 teaspoons finely grated lemon rind and 2 teaspoons olive oil. Use a fork to separate the grains.

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