Chicken curry with cucumber and mint sambal
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A refreshing cucumber and mint combo cuts through the hot and creamy curry sauce.
Ingredients
Canola oil
1 tsp
Brown onion
1 medium, finely chopped
Indian curry paste
¼ cup(s), korma variety (80g)
Chicken thigh, skinless, raw
540 g, (buy 600g), fat trimmed, cut into 3cm cubes
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Cornflour
1 tbs
Baby spinach
120 g
Pappadum, uncooked
26 g, (8 small individual)
Lebanese cucumber
1 medium, finely chopped
Fresh mint
⅓ cup(s), finely chopped
Instructions
1
Heat the oil in a deep non-stick frying pan over medium heat. Cook the onion for 3 minutes or until soft. Stir in the curry paste until combined. Cook for 1 minute or until fragrant. Add the chicken and increase heat to high. Cook, stirring occasionally, for 5 minutes or until almost cooked through. Add ½ cup (125ml) water. Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until the chicken is cooked through. Whisk yoghurt into cornflour in a small bowl. Stir the yoghurt mixture through the curry until combined and thickened. Remove from heat. Stir through the spinach until just wilted.
2
Place pappadums on a microwave turntable and microwave on High (100%) for 30 seconds or until crisp and cooked. Repeat with the remaining pappadums.
3
Combine the cucumber and mint in a medium bowl. Serve the curry with the rice, pappadums, and cucumber and mint sambal.
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