Creamy chicken curry

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 15
Servings 4
Time 25 minutes

Ingredients

  • 30
    ml
    sunflower oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 30
    ml
    curry powder
  • 550
    ml
    chicken stock
  • 3
    chicken breasts
  • 2
    tomatoes, chopped
  • 30
    ml
    desiccated coconut
  • 15
    ml
    vinegar
  • 1
    apple, peeled and diced
  • 2
    potatoes, quartered
  • 200
    ml
    red lentils
  • 100
    g
    green beans, halved
  • 250
    ml
    butternut, peeled and cubed
  • 250
    ml
    natural yoghurt
 

Method

1 hour
 
Heat oil in a large saucepan. Add onion and garlic and sauté; until soft. Add curry powder and sauté; for 30 seconds. Add chicken stock and bring to the boil. Add chicken and reduce heat to simmer. Simmer covered, for 40 minutes until chicken is cooked through. Remove chicken from the pot and cool slightly. Pull the meat off the bones and cut into bite-sized pieces. Return chicken meat to the saucepan, with remaining ingredients except yoghurt. Simmer covered for a further 20 minutes until vegetables are tender. Stir in the yoghurt and season to taste. Serve with rice.
 

Read more on: poultry
 

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