African chicken curry
2
Points®
Total time: 1 hr 20 min • Prep: 40 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
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
Chicken thigh, skinless, raw
810 g, fillets, (buy 900g), fat trimmed, halved crossways
Canned diced tomatoes
400 g, (1 x 400g can)
Chicken stock
1 cup(s), (250ml)
Light canned coconut milk
½ cup(s), (125ml)
Butternut pumpkin
400 g, cut into 3cm pieces
Zucchini
2 small, halved lengthways, thickly sliced diagonally
Green string beans
200 g, halved
99% fat-free, plain Greek yoghurt, unsweetened
200 g
Fresh coriander
2 tbs, finely chopped
Instructions
1
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.
2
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.
3
Combine the yoghurt and coriander in a bowl. Serve the curry topped with yoghurt.
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