AuthorJaredCategory

Yields1 Serving

 2 chicken breast
 ½ brown onion
 2 tbsp Bengal curry paste
 300 g sweet potato
 1 zucchini
 100 g Greek yoghurt
 ¾ cup jasmine rice
 ½ lime

1

To prepare the ingredients, dice chicken breast in 2 cm pieces, finely slice the brown onion, peel and cube the sweet potato, cut zucchini into 1 cm chunks, rinse the Jasmine rice and cut the lime into wedges.

2

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the diced chicken breast fillets and cook stirring for 3-5 minutes or until browned. Remove from the pan and set aside.

3

Heat the remaining oil in the same frying pan back over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute or until fragrant. Add the sweet potato and zucchini and cook, stirring, for 5 minutes or until just tender. Return the chicken to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes or until the chicken is cooked through and the sweet potato is tender. Remove the pan from the heat and stir through half of the yoghurt.

4

Meanwhile, place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

5

Divide the rice and curry between bowls, dollop with the remaining yoghurt and serve with the lime wedges.

Ingredients

 2 chicken breast
 ½ brown onion
 2 tbsp Bengal curry paste
 300 g sweet potato
 1 zucchini
 100 g Greek yoghurt
 ¾ cup jasmine rice
 ½ lime

Directions

1

To prepare the ingredients, dice chicken breast in 2 cm pieces, finely slice the brown onion, peel and cube the sweet potato, cut zucchini into 1 cm chunks, rinse the Jasmine rice and cut the lime into wedges.

2

Heat half of the olive oil in a medium frying pan over a medium-high heat. Add the diced chicken breast fillets and cook stirring for 3-5 minutes or until browned. Remove from the pan and set aside.

3

Heat the remaining oil in the same frying pan back over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes or until soft. Add the Bengal curry paste and cook, stirring, for 1 minute or until fragrant. Add the sweet potato and zucchini and cook, stirring, for 5 minutes or until just tender. Return the chicken to the pan with the warm water and stir to coat in the curry paste. Reduce the heat to low and simmer, covered, for 15 minutes or until the chicken is cooked through and the sweet potato is tender. Remove the pan from the heat and stir through half of the yoghurt.

4

Meanwhile, place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

5

Divide the rice and curry between bowls, dollop with the remaining yoghurt and serve with the lime wedges.

Bengal Chicken Curry with Yoghurt & Lime