Quick and easy, flavourful and creamy, this dish is a winner!

Serves 4 | Preparation time: 20 minutes | Cooking time: 60 minutes

INGREDIENTS

For the chicken curry

  • 1 kg chicken pieces
  • 45 ml (3 tbsp.) oil
  • 2 large onions, finely chopped
  • 30 ml (2 tbsp.) garlic and ginger paste
  • 15 ml (1 tbsp.) curry paste
  • 5 ml (1 tsp.) garam masala powder
  • 2 x 410 g cans chopped tomato
  • 750 ml chicken stock
  • Salt, to taste
  • Fresh coriander, to garnish
  • Lemon wedges, to serve
  • Basmati rice or roti, to serve
For the avocado coconut sambal
  • 1 ripe avocado, peeled, stoned and diced
  • 30 ml (2 tbsp.) desiccated coconut
  • Juice and zest of 1 lemon
  • 30 ml (2 tbsp.) fresh coriander, finely chopped
For the mint avocado yoghurt
  • 1 ripe avocado, peeled, stoned and diced
  • 75 ml (5 tbsp.) plain low-fat yoghurt
  • 1 green chilli, deseeded and chopped (optional)
  • 125 ml (1/2 cup) mint leaves, washed and chopped
  • 125 ml (1/2 cup) coriander leaves, chopped

METHOD

For the chicken curry
PAT the chicken pieces dry with paper towel and season with salt.
HEAT the oil in an oven proof pan. Add the onion and ginger-garlic paste. Sauté until the onion is translucent, about 2 – 3 minutes.
ADD the powdered spices, and paste, taking care they don’t burn, fry for 1 minute and add the chopped tomatoes to the mixture in the pan.
PLACE the chicken pieces in to the pan and stir well until they are coated in the sauce. Cook until they start changing colour and turn golden brown, about 10 – 15 minutes.
STIR the chicken stock into the sauce. Cover the pan and gently simmer until the chicken cooks through and the meat juice runs clear when the thickest part of the meat is pierced with a skewer, about 30 – 40 minutes.
Avocado coconut sambal
COMBINE all the ingredients in a small bowl and set aside until serving.
Mint and avocado yoghurt
WHIZZ all the ingredients in a food processor until smooth.
TO serve, garnish the chicken with coriander. Serve with lemon wedges, avocado coconut sambal, avocado mint yoghurt and basmati rice or roti.
This recipe originally appeared on Food & Home.