Bengal Chicken Curry
with Yoghurt & Lime
This fresh, fragrant curry gets it’s flavour from the delicious, preservative-free Bengal curry paste. A mild yet tasty base of ginger, chilli, tumeric and fenugreek seeds is revived with fresh lime and creamy yoghurt, all on a bed of pillowy rice. Divine!
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Ingredients
2 fillet
chicken breast
½
brown onion
2 tbs
Bengal curry paste
300 g
sweet potato
1
zucchini
1 tub
yoghurt
(Contains Milk;)
¾ cup
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
lime
Not included in your delivery
2 tbs
olive oil
¼ cup
warm water
3 cup
water
Nutritional Values
Utensils
Instructions
To prepare the ingredients, dice chicken breast in 2 cm pieces, finely slice the brown onion, peel and cube the sweet potato, cut zucchini into 1 cm chunks, rinse the Jasmine rice and cut the lime into wedges.
Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the diced chicken breast fillets and cook stirring for 3-5 minutes or until browned. Remove from the pan and set aside.
Heat the remaining oil in the same frying pan back over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute or until fragrant. Add the sweet potato and zucchini and cook, stirring, for 5 minutes or until just tender. Return the chicken to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes or until the chicken is cooked through and the sweet potato is tender. Remove the pan from the heat and stir through half of the yoghurt.
Meanwhile, place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.
Divide the rice and curry between bowls, dollop with the remaining yoghurt and serve with the lime wedges.