CREAMY CHICKEN CURRY

Another way to stretch meat is to add pulses such as beans or lentils, which are filling. Red lentils are small and absorb the flavour of meat, so are ideal to add to stews or curries if you are not a bean fan. Pulses are a good source of protein and are cheaper and healthier than meat, so give them a try. In this recipe the chicken meat has been taken off the bone to make it go further. By doing this and by adding lentils, less chicken is needed, making it more economical. Vegetables have been added to stretch the dish even further, and yoghurt instead of coconut or cream, to give it a creamy finish.

Ingredients
30 ml sunflower oil
1 onion, chopped
2 cloves garlic, crushed
30-40 ml curry powder
550 ml chicken stock
3 chicken breasts
2 tomatoes, chopped
30 ml desiccated coconut
15 ml vinegar
1 apple, peeled and diced
2 potatoes, quartered
200 ml red lentils
100 g green beans, halved
250 ml butternut, peeled and cubed
250 ml natural yoghurt

Method
Heat oil in a large saucepan. Add onion and garlic and sauté until soft. Add curry powder and sauté for 30 seconds. Add chicken stock and bring to the boil. Add chicken and reduce heat to simmer. Simmer, covered, for 40 minutes until chicken is cooked through. Remove chicken from the pot and cool slightly. Pull the meat off the bones and cut into bite-sized pieces. Return chicken meat to the saucepan, along with remaining ingredients, except yoghurt. Simmer, covered, for a further 20 minutes or until vegetables are tender. Stir in the yoghurt and season to taste. Serve with rice. Serves 4-6

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