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Butter style chicken curry

Butter style chicken curry

4
Points®
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
6
Difficulty
Easy
This easy-to-follow recipe combines ZeroPoint chicken breast with a rich blend of spices, simmered in a savoury sauce made from pureed vegetables and tomato passata. Served alongside fragrant turmeric-infused rice and fresh wilted spinach, this hearty meal is sure to become a family favourite. With simple ingredients and step-by-step instructions, you'll have a delicious homemade curry ready to enjoy in just over an hour.

Ingredients

Onion

2 medium, 1 finely chopped, 1 finely sliced

Garlic

2 clove(s), crushed

Fresh ginger

1 tbs, peeled, finely sliced (1 x 5cm piece)

Butternut pumpkin

350 g, peeled, coarsely chopped

Vegetable stock cube

2 individual, gluten free variety, to make 4 cups (1L) of stock

Tomato passata

1⅓ cup(s), (350g) (Italian tomato puree)

Curry powder

2 tbs, mild

Skinless chicken breast

550 g, cut into 3cm cubes

Basmati rice

200 g, white variety

Ground turmeric

½ tsp

Baby spinach

200 g

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh coriander

2 tbs, chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place chopped onion, garlic, ginger, pumpkin and stock in a large saucepan over medium heat. Bring to the boil, then reduce heat and simmer, partially covered, for 12–15 minutes or until vegetables are tender.
  2. Strain stock through a sieve set over a large bowl and set aside. Process drained vegetables and passata in a food processor until smooth.
  3. Lightly spray a deep frying pan or flameproof casserole dish with oil and heat over medium heat. Cook sliced onion, stirring, for 5–8 minutes or until softened. Add curry powder and cook, stirring, for another 2 minutes. Add chicken and cook, stirring, for 3 minutes, until just sealed, then stir in pureed vegetable mixture and 400 ml reserved stock. Simmer for 20 minutes or until chicken is cooked and sauce has thickened. Season to taste with salt and pepper.
  4. Meanwhile, cook rice following packet instructions, adding turmeric to cooking water.
  5. When curry is almost cooked, place spinach in a large microwave-safe bowl with 2–3 tablespoons water. Cover and microwave on High (100%) for 2 minutes or until wilted. Drain.
  6. Serve curry with turmeric rice, wilted spinach, yoghurt and coriander.

Notes

For a milder curry, reduce curry powder to 1 tbs.

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