Quick 'n easy chicken curry

Recipe from: 8/5/1999 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 1
    medium chicken, excess skin and fat removed
  • 1
    bay leaf
  • 2
    whole black peppercorns
  • sprig fresh parsley
  • 500
    ml
    chicken stock
  • 500
    g
    macaroni
  • 15
    ml
    oil
  • 1
    large onion, chopped
  • 15
    ml
    medium curry powder
  • 3
    tomatoes, peeled and chopped
  • 820
    g
    curried vegetables
  • 80
    ml
    chutney
  • 80
    ml
    mayonnaise
  • 80
    ml
    plain yoghurt
  • salt and black pepper to taste
 

Method

 
Place the chicken and seasonings in a saucepan and pour over the stock.
Bring to the boil, cover and simmer until tender. Drain the stock, cool and freeze for later use.
Remove the meat from the bones and shred with a fork.
Boil the macaroni until just tender.
Meanwhile heat the oil and sauté onion until soft and fragrant. Stir in the curry powder, followed by the chopped tomatoes.
Mix the chicken, curried vegetables and pasta and beat the chutney, mayonnaise and yoghurt together.
Add everything to the curry and onion mixture and simmer slowly until well heated.
Serve with savoury rice and a tomato and cucumber sambal.
 

Read more on: poultry
 

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