Quick ‘n easy chicken curry

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

1.00 chicken — excess skin and fat removed
1.00 bay leaves
2.00 black peppercorns — whole
fresh parsley
500.00 ml stock — chicken
500.00 g pasta — macaroni
15.00 ml oil
1.00 onion — large, chopped
15.00 ml curry powder — medium
3.00 tomatoes — peeled and chopped
820.00 g curried vegetables
80.00 ml chutney
80.00 ml mayonnaise
80.00 ml yoghurt — plain
salt and freshly ground black pepper — to taste
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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.



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