Chicken and vegetable curry
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 large, thinly sliced
Fresh ginger
1 tsp, finely grated
Garlic
2 clove(s), crushed
Fresh green chilli
2 whole, thinly sliced
Curry powder
2 tbs
Cinnamon quill
1 whole
Tomato puree
400 g, (1x400g can)
Salt reduced chicken stock
¾ cup(s), (185ml)
Skinless chicken breast
500 g, fat trimmed, cut into 3cm pieces
Cauliflower
½ medium, cut into small florets
Zucchini
1 medium, cut into 1cm pieces
Frozen green peas
¾ cup(s), (90g)
99% fat-free, plain or natural yoghurt, unsweetened
200 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until light golden. Add ginger, garlic and half the chilli and cook, stirring, for 2 minutes. Add curry powder and cinnamon and cook, stirring, for 1 minute or until fragrant.
2
Add puree and stock and bring to the boil. Add chicken and cauliflower. Reduce heat and simmer, covered, for 15 minutes. Add zucchini and peas and simmer, uncovered, for 5 minutes or until chicken is cooked through and vegetables are tender. Remove and discard cinnamon stick.
3
Add yoghurt and stir to combine. Serve with remaining chilli.
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