Simple Chicken Curry (Serves 4)
Catherine Buckley shares the second in her series of four dishes, a simple chicken curry. If you have never tried a curry then you do not know what you are missing. The Greek yoghurt ensures that it is not too spicy, for anyone who likes a little extra spice kick, you could add a chilli to the dish. Again, as for the spaghetti bolognese recipe, this dish is tomato based so if you are following a low potassium diet make sure you don’t have any meals containing potatoes or potato products for the rest of the day. Rice is another great low potassium starchy carbohydrate that can be eaten instead of potatoes. Remember to weigh out your portion of rice to avoid cooking too large a portion.
- 6 spring onions
- 3 garlic cloves
- 2 tbsp vegetable or rapeseed oil
- half a 400g tin chopped tomatoes
- 2 tbsp curry powder
- 1 tsp ground ginger
- 400g/14oz boneless skinless chicken thigh or chicken breast, cut into 2.5cm/1inch pieces
- 100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
- salt and pepper
200-300g /7-10oz long grain or basmati rice
- Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don’t burn.
- Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
- Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
- While the chicken is cooking, prepare the rice according to the pack instructions.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.