|20 ml||fresh chillies — 573|
|500 g||chicken breast fillets — skinned, cubed|
|1||onion — medium, chopped|
|5 ml||garlic — cloves, chopped|
|25 ml||curry powder — medium to hot|
|5 ml||ginger — ground|
|25 ml||lemon juice|
|50 ml||chutney — light|
|2,5 ml||salt — to taste|
|375 ml||water — boiled|
|8||baby potatoes — halved|
|2||carrots — sliced into rings|
|200 g||peas — frozen|
|20 ml||water — cold|
Heat the oil in a saucepan. Add the cubed chicken, onion and garlic stir-fry until the onion is translucent and the chicken changes colour.
Add the curry powder, turmeric, ginger and cumin and stir to combine well.
Add the lemon juice, chutney, salt, 250 ml of the boiling water, potatoes and carrots to the chicken.
Stir and simmer for 25 to 30 minutes until the chicken is tender and just done.
Add the frozen peas and, if required, some of the 125 ml boiling water.
Simmer for a further three to five minutes until the peas are just cooked.
Mix the cornflour with the cold water and add to the chicken curry. Stir and cook until thick and done.
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