Creamy chicken curry

Ideas
4 servings Prep: 25 mins, Cooking: 1 hr
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Poultry

By Food24 November 03 2009
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Ingredients (15)

30.00 ml sunflower oil
1.00 onion — chopped
2.00 garlic — cloves, crushed
30.00 ml curry powder
550.00 ml stock — chicken
3.00 chicken breast fillets
2.00 tomatoes — chopped
30.00 ml desiccated coconut
15.00 ml vinegar
1.00 apples — peeled and diced
2.00 potatoes — quartered
200.00 ml lentils — red
100.00 g green beans — halved
250.00 ml butternut — peeled and cubed
250.00 ml yoghurt — natural
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Method:

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.



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