African chicken curry
1 hr 20 min
Liven up your week with this rich chicken curry with aromatic spices and creamy coconut milk.
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
Skinless chicken thigh
810 g, fillets, (buy 900g), fat trimmed, halved crossways
Canned diced tomatoes
400 g, (1 x 400g can)
1 cup(s), (250ml)
Light canned coconut milk
½ cup(s), (125ml)
400 g, cut into 3cm pieces
2 small, halved lengthways, thickly sliced diagonally
200 g, halved
99% fat-free plain Greek yoghurt
2 tbs, finely chopped
- Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until softened. Add the garlic, ginger, seasoning and chicken, and cook, stirring, for 1 minute.
- tir in tomato and stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Stir in coconut milk, pumpkin, zucchini and beans and simmer for a further 15 minutes or until the vegetables are tender.
- Combine the yoghurt and coriander in a bowl. Serve the curry topped with yoghurt.
Cook’s tip Replace coriander with chopped fresh mint, if preferred.