Thai Chicken and Butternut Curry
Number of servings: 4
Cost per serving: R27
Meal Total: R106
500 grams chicken breasts, cut into cubes
1 1/2 teaspoons salt (or to taste)
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon chilli flakes
2 teaspoons garlic, finely grated
2 teaspoons ginger, finely grated
1 tablespoon yoghurt
2 tablespoons cooking oil
1 onion, finely sliced
100 grams/1 small tomato
1 teaspoon brown sugar
500 grams butternut, cut into cubes
1 can/400 ml coconut cream
10 grams coriander leaves, finely chopped
Step 1: Marinate chicken in all spices, salt, chilli, yoghurt, garlic and ginger.
Step 2: Cover and refrigerate for at least 20 minutes.
Step 3: In a medium sized pot, add oil.
Step 4: Add onion and sauté till soft and light brown.
Step 5: Add tomato and sugar and cook for 5 minutes.
Step 6: Add marinated chicken and mix well. Cover with lid and cook for 5 minutes.
Step 7: Add butternut, 1 cup of water and cook on a medium heat for 20 minutes or until butternut is soft.
Step 8: Add coconut cream and coriander and cook on a low to medium heat for 10 to 15 minutes.
Best served with basmati or jasmin rice, with a side of baby spinach.