Chicken, broccoli and carrot Madras curry

Who doesn't like a good curry? I don't think there are many people who would put their hand up to that question. There are Indian restaurants popping up on every corner in Brisbane. It makes resisting the buttery, creamy goodness very difficult. With this recipe, you can have your curry fix and skip the calorie overload. It's another Michelle Bridges recipe that I have adjusted to suit my tastes (must have meat in curry in my house). I also added rice to mine but you don't have to.

Step one - combine the tomato paste and water in a jug. Michelle says that doing this stops the paste from burning on the bottom of the pan. I'm not going to contradict her but I can't say I've ever had that problem.

Heat the oil in a large saucepan and cook the onion until it softens. It took about 10 minutes to get to that stage.

Stir the garlic, ginger and spices into the onion and cook until fragrant. It took another few minutes.

Add the chicken to the pot and cook until browned and coated in spices.

Don't let the wateriness of the tomato paste deceive you. It thickens up nicely when you add the sour cream later. Pour in the sauce and mix it around.

Add the sour cream and mix it through. Yours won't look ugly like mine. I used frozen sour cream. Yes my simple savings behaviour also includes freezing the last little bits of everything. I currently have a bag of sour cream, some cottage cheese, egg yolks and wine. They're all very handy.

Throw in the veges then bring the curry to the boil. Reduce to a simmer and cook, covered for 15-20 minutes or until the chicken is cooked through and the veges are done to your liking.

Serve the curry on rice and sprinkle with toasted almonds. Enjoy!

Recipe

Chicken, broccoli and carrot Madras curry

Recipe adapted from Michelle Bridges' Cauliflower and celeriac Madras curry

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Servings: 3

Calories: 330kcal

Author: Claire K Creations

1x2x3x

Ingredients

• 250 g 9oz chicken breast, diced
• 2 tablespoon tomato paste
• 375 ml water
• cooking oil spray
• 1 onion thinly sliced
• 2 cloves garlic crushed
• 1 tablespoon finely grated ginger
• 1 tablespoon ground coriander
• 2 teaspoon ground cumin
• ½ teaspoon tumeric
• ¼ teaspoon chilli powder
• 5 tablespoon extra light sour cream
• 1 head of broccoli cut into florets I cut the stem up and use that as well
• 2 carrots diced
• freshly cracked black pepper
• 2 tablespoon roasted slivered almonds to serve
• ½ cup cooked rice per person add turmeric, cinnamon and cardamon to the rice when cooking to make yellow rice

Instructions

• Combine the tomato paste and water in a jug.
• Spray a large saucepan with oil. Cook the onion, stirring occasionally, until soft.
• Stir in the garlic, ginger and spices and cook until fragrant.
• Add the chicken and cook until browned.
• Mix in the water and tomato and the sour cream.
• Add the veges to the pot.
• Bring the pot to a gentle simmer and cook, covered for 15 - 25 minutes or until the veges are cooked to your liking and the chicken is cooked through.
• Serve the curry with ½ cup cooked yellow rice and sprinkle with almonds.

Nutrition

Calories: 330kcal

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations