Indian-style chicken curry
8
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Aromatic cardamon-infused rice and a creamy coconut sauce make this a curry worth staying home for.
Ingredients
Vegetable oil
2 tsp
Brown onion
1 medium, thinly sliced
Indian curry paste
¼ cup(s), tikka marsala, (70g)
Chicken thigh, skinless, raw
405 g, (buy 450g), fat trimmed, cut into 3cm pieces
Chicken stock
1 cup(s), (250ml)
Light canned coconut milk
½ cup(s), (125ml)
Butternut pumpkin
700 g, cut into 3cm pieces
Cauliflower
450 g, florets
Green string beans
150 g, trimmed
Baby spinach
50 g
Basmati rice
¾ cup(s)
Cardamom
3 whole, pods, bruised
Dried saffron
¼ tsp, threads
Instructions
1
Heat oil in a large non-stick saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add chicken, stock, coconut milk and pumpkin and stir to combine. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes.
2
Add cauliflower and beans and simmer for 10 minutes. Uncover and simmer for 5 minutes or until chicken is tender and sauce is thickened slightly. Stir in spinach until it just wilts.
3
Meanwhile, rinse the rice under cold running water. Drain well. Place in a medium saucepan with the cardamom, saffron and 1¼ cups (310ml) water. Cover and bring to the boil. Reduce heat to low and cook, tightly covered, for 10 minutes. Remove from the heat and stand for 5 minutes. Uncover and fluff with a fork to separate the grains. Remove cardamom pods. Serve curry with the rice.
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