YELLOW CHICKEN CURRY RECIPE

This super-healthy, easy chicken dish for the whole family is super mild and popular with the kids.

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This easy-to-make dish has a delicious Middle-Eastern twist, from Olami by Nirit Saban. If you prefer, you can use regular cream instead of coconut milk, and also switch the chicken for vegetables.

Serves: 4-6

INGREDIENTS:

• Oil for frying
• 1 onion, finely diced
• 4 cloves garlic, crushed
• 2 fresh red chillies, chopped
• 1/2 tsp turmeric powder
• 1 tsp paprika
• 1 tsp cumin
• 1 Tbs tomato paste
• 1kg chicken breast, cubed
• 1 tin coconut milk/coconut cream (You can use regular cream instead of coconut milk if you prefer.)
• A handful of fresh coriander leaves
• 1–2 cups chicken stock
• Salt
• 2 limes cut into wedges for serving (You can use lemon wedges instead of limes if you prefer)

METHOD:

1. In a medium-size pot, heat the oil and fry the onions until translucent (soft and clear).
2. Add the garlic, chilli, turmeric, paprika, cumin and tomato paste and cook for a minute or so.
3. Add the chicken and cook for a further 5 minutes.
4. Lastly add the coconut milk, half of the coriander leaves and stock, and mix well.
5. Taste for seasoning and cook for a further 15 minutes.
6. Switch off the heat and add in the rest of the fresh coriander