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Chicken and vegetable curry

Chicken and vegetable curry

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Brown onion

1 large, thinly sliced

Fresh ginger

1 tsp, finely grated

Garlic

2 clove(s), crushed

Fresh green chilli

2 whole, thinly sliced

Curry powder

2 tbs

Cinnamon quill

1 whole

Tomato puree

400 g, (1x400g can)

Salt reduced chicken stock

¾ cup(s), (185ml)

Skinless chicken breast

500 g, fat trimmed, cut into 3cm pieces

Cauliflower

½ medium, cut into small florets

Zucchini

1 medium, cut into 1cm pieces

Frozen green peas

¾ cup(s), (90g)

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

200 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, stirring, for 5 minutes or until light golden. Add ginger, garlic and half the chilli and cook, stirring, for 2 minutes. Add curry powder and cinnamon and cook, stirring, for 1 minute or until fragrant.
  2. Add puree and stock and bring to the boil. Add chicken and cauliflower. Reduce heat and simmer, covered, for 15 minutes. Add zucchini and peas and simmer, uncovered, for 5 minutes or until chicken is cooked through and vegetables are tender. Remove and discard cinnamon stick.
  3. Add yoghurt and stir to combine. Serve with remaining chilli.

Notes

Add it: Fresh coriander and 2 cups (340g) steamed brown basmati rice to serve. Swap it: Chicken breast for lean chicken thigh f illets.

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