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African chicken curry

African chicken curry

6
Points®
Total Time
1 hr 20 min
Prep
40 min
Cook
40 min
Serves
6
Difficulty
Moderate
Liven up your week with this rich chicken curry with aromatic spices and creamy coconut milk.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Moroccan seasoning

2 tsp

Chicken thigh, skinless, raw

810 g, fillets, (buy 900g), fat trimmed, halved crossways

Canned diced tomatoes

400 g, (1 x 400g can)

Chicken stock

1 cup(s), (250ml)

Light canned coconut milk

½ cup(s), (125ml)

Butternut pumpkin

400 g, cut into 3cm pieces

Zucchini

2 small, halved lengthways, thickly sliced diagonally

Green string beans

200 g, halved

99% fat-free, plain Greek yoghurt, unsweetened

200 g

Fresh coriander

2 tbs, finely chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until softened. Add the garlic, ginger, seasoning and chicken, and cook, stirring, for 1 minute.
  2. tir in tomato and stock and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Stir in coconut milk, pumpkin, zucchini and beans and simmer for a further 15 minutes or until the vegetables are tender.
  3. Combine the yoghurt and coriander in a bowl. Serve the curry topped with yoghurt.

Notes

Cook’s tip Replace coriander with chopped fresh mint, if preferred.

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