Mild chicken curry with rice

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 600 g chicken curry-cut, bone-in, skin removed
• 2 onions onion, finely chopped
• 2 tomatoes tomato, puréed
• 1.5 tbsp ginger-garlic paste
• 3 tbsp curd (dahi / plain yoghurt)
• 1.5 tbsp mild curry powder or garam masala
• 0.5 tsp turmeric
• 2 tbsp vegetable oil
• 3 cup cooked rice, about 600 g, to serve

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a heavy pan and fry the onion until golden brown.
2. 2Step 2. Add the ginger-garlic paste and cook for a minute, then add turmeric and curry powder.
3. 3Step 3. Stir in the tomato purée and cook until the oil separates.
4. 4Step 4. Add the chicken pieces and curd, mix well, cover and cook on low heat for about 25 minutes, stirring occasionally, until the chicken is completely cooked through with no pink meat and juices run clear.
5. 5Step 5. Add a splash of water if the gravy is too thick, simmer for a further 5 minutes and serve hot with rice (about 1 katori / 150 g per portion).

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.