Chicken, broccoli and carrot Madras curry
Recipe adapted from Michelle Bridges' Cauliflower and celeriac Madras curry
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Servings: 3
Calories: 330kcal
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
