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THE JOURNAL

Your dose of fitness, health and wellbeing information with Han.

Yoghurt Chicken Curry

  • TIME: 35 MINS
  • SERVES: 4
  • DIFFICULTY LEVEL: MEDIUM

This delicious curry is fast, simple and a super healthy alternative to butter chicken. 

Ingredients:

  • 600g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, diced
  • 1 carrot, cut in half longways and thinly sliced into half moons
  • 2 cloves garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper (optional, for added heat)
  • 1 cup chicken broth
  • 200 green beans, chopped into thirds
  • 1 cup chopped fresh or frozen spinach
  • 1 cup plain Greek yogurt

To Serve:

  • ¾ cup cooked brown rice per person
  • ½ cup coriander leaves

Method:

  1. In a large skillet over medium-high heat, sauté the onion, carrot garlic, and ginger in a drizzle of olive oil with a pinch of salt for 3-4 minutes, until the onion is translucent and the garlic is fragrant.
  2. Add the chicken breast pieces and continue to cook for 5-7 minutes, until they are browned on all sides.
  3. Add the cumin, coriander, turmeric, paprika, and cayenne pepper (if using) to the skillet and stir to coat the chicken and vegetables with the spices.
  4. Add chicken broth and stir to combine. Reduce the heat to low and let the curry simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly. When the curry has 5 minutes cook time remaining, stir in green beans and spinach. Once greens are cooked, remove curry from heat and stir through yoghurt. Season with salt and pepper to taste.
  5. Serve rice topped with curry and sprinkle over coriander. 
 
 
Enjoy!

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Toni Street shares what being healthy means to her and the challenges of her autoimmune disease. We talk about running the house and managing busy routines.