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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:
- 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.
- Add the chicken breast pieces and continue to cook for 5-7 minutes, until they are browned on all sides.
- 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.
- 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.
- Serve rice topped with curry and sprinkle over coriander.
Enjoy!
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