Low fat chicken curry with ginger and coriander

Posted: January 12, 2014 by nietize in Chicken
Tags: , ,

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From A year at Avoca – a cookbook
Serves 4
Ingredients

1 large free range chicken, or 4 chicken breasts cut in half
1 large onion, thinly sliced
½ green chilli deseeded and thinly sliced
4 cloves garlic, crushed
2 inch piece of fresh ginger, peeled and grated or chopped
350ml chicken stock
1 teaspoon curry paste
2 kaffir lime leaves
200 grams fine French beans, cut into 2cm lengths
1 tablespoon sunflower oil
30 grams coriander
100 ml Low fat Greek yoghurt or crème fraiche (you can omit totally for an even healthier option)

Portion the chicken into 8 pieces, dividing each breast into 2 and separating the thigh from the drumstick. Score each piece with a sharp knife, cutting through the skin – this helps flavour to penetrate and reduces the cooking time.

In a large sauté pan approx 10cm deep, heat the sunflower oil. Add the chicken pieces and cook for 2-3 minutes on each side until golden brown. Remove chicken from the pan and transfer to a plate.

Add the sliced onion to the pan, lower the heat and cook for 4-5 minutes, stirring occasionally until onion starts to soften, then add the ginger, garlic, chilli, lime leaves and curry paste and cook for a minute or two until aromas from the spices is released.

Place the chicken pieces back into the pan, cover with the stock and gently simmer, covered with a tight fitting lid for 25 minutes, then add the green beans and cook for a further 5 minutes uncovered or until beans are tender. Finally remove from heat stir in the yoghurt and lots of fresh chopped coriander.

Nice mild western curry. I added more curry powder to the mix because I love my spice. The taste reminds me of Ayam Soto.

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