Chicken Curry With Yogurt Recipe
Ingredients
4 chicken breast fillets, skinned and halved
1 small leek, sliced
125ml dry white wine
1 bay leaf
2 large onions, chopped
1 carrot, thickly sliced
2 large courgettes, sliced
2 tblspn sunflower oil
2 cloves garlic, finely chopped
2 tblspn curry powder
2 tblspn grated fresh ginger
1 fennel bulb, chopped
3 tomatoes, peeled, chopped
500ml water
1 lapple cored coarsely chopped
2 sticks celery, sliced
2 large carrots, sliced
4 parsley sprigs
250ml natural low fat yogurt
Salt
Freshly ground black pepper
Directions
Combine chicken, wine, leek, bay leaf, parsley and carrot in a saucepan, add water.
Bring to the boil, reduce heat to a simmer, cover, cook until chicken is tender.
Measure 375ml of the liquid, reserve to make the curry, leave chicken to cool in remaining poaching liquid.
Heat oil in a flameproof casserole, add garlic and ginger, saute until softened, about 2 minutes.
Add curry powder, tomatoes, fennel, apple, courgettes, celery, carrots, onions and the reserved liquid.
Bring to the boil, reduce heat to a simmer, cook uncovered until sauce is thick, about 1 hour.
Add a little more poaching liquid if sauce becomes too thick.
Remove chicken from poaching liquid, cut into bite size pieces.
Add to sauce, together with yogurt.
Heat gently and season to taste.
Bring to the boil, reduce heat to a simmer, cover, cook until chicken is tender.
Measure 375ml of the liquid, reserve to make the curry, leave chicken to cool in remaining poaching liquid.
Heat oil in a flameproof casserole, add garlic and ginger, saute until softened, about 2 minutes.
Add curry powder, tomatoes, fennel, apple, courgettes, celery, carrots, onions and the reserved liquid.
Bring to the boil, reduce heat to a simmer, cook uncovered until sauce is thick, about 1 hour.
Add a little more poaching liquid if sauce becomes too thick.
Remove chicken from poaching liquid, cut into bite size pieces.
Add to sauce, together with yogurt.
Heat gently and season to taste.
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