Name: Chicken curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 500 g chicken breast fillets; 2 - 3 tomatoes chopped; salt for seasoning; 1 green chilli whole; slit down the centre; 1 onion halved; and thinly sliced; fresh ginger or garlic, to taste; 1 small carton plain unsweetened; yoghurt; 3 Tbs sunflower oil; 1 bunch spinach baby; 1 handful apricots dried; 1/2 tsp cumin; 1/2 tsp cumin gound; 1/2 tsp turmeric; 1/2 tsp chilli powder or cayenne pepper; 1 cinnamon stick

Recipe Disclaimer

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Ingredients (18)

500 g	chicken breast fillets
2 - 3	tomatoes — chopped
	salt — for seasoning
1	green chilli — whole
	slit down the centre
1	onion — halved
	and thinly sliced
	fresh ginger — or garlic, to taste
1	small carton plain unsweetened
	yoghurt
3 Tbs	sunflower oil
1 bunch	spinach — baby
1 handful	apricots — dried

For the spice mixture:

1/2 tsp	cumin
1/2 tsp	cumin — gound
1/2 tsp	turmeric
1/2 tsp	chilli powder — or cayenne pepper
1	cinnamon — stick

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Method:

First place your chicken pieces in a large bowl and then add the following ingredients to the meat: salt, ginger/garlic mixture, whole green chilli, and all the ground spices. Mix well into the meat and set aside.

Heat sunflower oil gently in a heavy based pot. Have finely sliced onions ready to add to hot oil and allow to cook until golden.

When the onions are brown place the stick of cinnamon and whole cumin into the oil – they will sizzle gently. After a moment put spiced chicken into the pot and stir well. Allow the chicken and spice to braise gently together on a medium heat for about 10 minutes then add the chopped tomatoes and stir well.

Lower the heat and place a lid on to simmer for 20 minutes then add apricots.

Cook for 10 more minutes and finally lower the heat to add in the plain yoghurt. Stir in the yoghurt gently to warm through – if the heat is to high the yoghurt will split.

Before serving add the baby spinach – it will just wilt down and stay bright green. Taste for seasoning and serve with piping hot brown rice.

Note: This recipe is very adaptable and can easily be transformed into a delicious butter chicken option with the addition of fresh cream instead of yoghurt and some good cold sweet butter stirred into the sauce before serving – not quite as healthy!

Reprinted with permission of Raziyah Johnston – Spice in the City