Chicken curry

Recipe from: 23 july 2010

Ingredients 17
Servings 4
Time 10 mins

Ingredients

  • 20
    ml
    olive oil
  • 500
    g
    skinless chicken breast fillets, cubed
  • 1
    medium onion, chopped
  • 5
    ml
    chopped garlic
  • 25
    ml
    medium to strong curry powder, to taste
  • 5
    ml
    turmeric
  • 5
    ml
    ground ginger
  • 5
    ml
    cumin
  • 25
    ml
    lemon juice
  • 50
    ml
    Mrs Ball's light chutney
  • 2,5
    ml
    salt to taste
  • 375
    ml
    boiling water
  • 8
    baby potatoes with the skins on, scrubbed and halved
  • 2
    large carrots, peeled and sliced into rounds
  • 200
    g
    frozen peas
  • 5
    ml
    cornflour
  • 20
    ml
    cold water
 

Method

40 mins
 
Heat the oil in a saucepan. Add the cubed chicken, onion and garlic stir-fry until the onion is translucent and the chicken changes colour.

Add the curry powder, turmeric, ginger and cumin and stir to combine well.

Add the lemon juice, chutney, salt, 250 ml of the boiling water, potatoes and carrots to the chicken.

Stir and simmer for 25 to 30 minutes until the chicken is tender and just done.

Add the frozen peas and, if required, some of the 125 ml boiling water.

Simmer for a further three to five minutes until the peas are just cooked.

Mix the cornflour with the cold water and add to the chicken curry. Stir and cook until thick and done.

For more of these South African Cookbook for Diabetes & Insulin Resistance 2  recipes click here...
 

Read more on: poultry  |  sauté  |  curry
 

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