Butter Style Chicken Curry
found in Mains - Poultry
 | 5 SPs |
Prep: 15 minutes
Cook: 45 minutes
Difficulty:
Moderate
A delicious and healthy spicy dish, full of vegetables and flavours.
Ingredients
- 2 onions, half sliced, half diced
- 2 garlic cloves
- 2 slice(s) root ginger, peeled and finely sliced
- 350g butternut squash, peeled and seeds removed
- 1l vegetable stock
- 350g passata
- 4 sprays calorie controlled cooking spray
- 9 tsp curry powder (mild)
- 550g chicken breasts, cut into large pieces
- 200g basmati rice
- 1⁄2 tsp turmeric
- 50g spinach (young leaf)
- 100g natural fat-free yogurt
- 10g coriander leaves, roughly chopped
Directions
1
Put the diced onion, garlic, ginger, squash and stock in a large pan over a medium heat. Bring to the boil, then reduce the heat and simmer, partially covered, for 12-15 minutes until the vegetables are tender.
2
Strain the stock through a sieve set over a large bowl and set aside. Put the drained vegetables and the passata in a blender or food processor and blitz until smooth.
3
Mist a deep frying pan or casserole with cooking spray and fry the sliced onions over a medium heat for 5-8 minutes, until softened. Add the curry powder and fry for another 2 minutes. Add the chicken and fry for 3 minutes until just sealed, then stir in the pur�ed vegetable and passata mixture, along with 400ml of the reserved stock. Simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened. Season to taste.
4
Meanwhile, cook the rice to pack instructions, adding the turmeric to the cooking water to colour the rice.
5
When the curry is almost done, put the spinach in a microwave-safe bowl with 3tbsp water, cover and microwave on high for 2 minutes. Leave to stand for 1-2 minutes then scatter over the onion seeds and coriander.
6
Serve the curry with the turmeric rice, wilted spinach and yogurt on the side.
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