Photo of Butter style chicken curry by WW

Butter style chicken curry

5
4
4
SmartPoints® value per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy

Ingredients

onion

2 medium, 1 finely chopped, 1 finely sliced

garlic

2 clove(s), crushed

fresh ginger

1 tbs, peeled, finely sliced (1 x 5cm piece)

pumpkin, butternut, raw

350 g, peeled, coarsely chopped

vegetable stock cube

2 individual, gluten free variety, to make 4 cups (1L) of stock

tomato passata

350 g

curry powder

2 tbs, mild

skinless chicken breast

550 g, cut into 3cm cubes

basmati rice

200 g, white variety

dried turmeric

½ tsp

baby spinach leaves

200 g

99% fat-free plain yoghurt

½ cup(s), (120g)

fresh coriander

2 tbs, coarsely chopped

oil spray

1 x 3 second spray(s)

Instructions

  1. Place chopped onion, garlic, ginger, pumpkin and stock in a large pan over medium heat. Bring to the boil, then reduce heat and simmer, partially covered, for 12-15 minutes, or until vegetables are tender.
  2. Strain stock through a sieve set over a large bowl and set aside. Process drained vegetables and passata in a food processor until smooth.
  3. Lightly spray a deep frying pan or flameproof casserole dish with oil and cook sliced onion over medium heat, stirring, for 5-8 minutes, or until softened. Add curry powder and cook, stirring, for another 2 minutes. Add chicken and cook, stirring, for 3 minutes, until just sealed, then stir in pureed vegetable and passata mixture, along with 400ml reserved stock. Simmer for 20 minutes, or until chicken is cooked through and sauce has thickened. Season to taste.
  4. Meanwhile, cook rice following packet instructions, adding turmeric to cooking water to colour rice
  5. When curry is almost cooked, place spinach in a large microwave-safe bowl with 2-3 tablespoons water. Cover and microwave on high for 2 minutes, or steam until wilted. Drain.
  6. Serve curry with turmeric rice, wilted spinach, yoghurt and coriander

Notes

TIP: For a milder curry, reduce curry powder to 1 tbs.

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