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Stir Fry Spicy Chicken & Vegetable Curry

Ingredients (serves 4)

• 1/2 lemon, squeezed
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 2cm piece ginger, grated
• 2 cups grass fed & organic full fat yoghurt
• 1/2 chilli, seeds removed sliced thin
• 2 teaspoons garam masala
• 2 teaspoons coriander powder
• 2 teaspoons cumin
• 5 cherry tomatoes
• 1/2 chilli, seeds removed sliced thinly
• 1 chicken breast, chopped into small bite-size pieces
• 1 head of broccoli, cut into small pieces
• 1/2 cauliflower, cut into small pieces
• 1 carrot, chopped into small pieces
• 1 zucchini, sliced into circles
• 2 shallots, thinly sliced

Method

• Heat oil on HIGH until very hot, fry off garlic and ginger.
• Add chicken, season with a pinch of cumin, garam masala and coriander powder (fresh preferably), stir fry until brown.
• In a small blender, combine tomatoes and chilli to a pulp, pour over the chicken.
• Move chicken to outside of pan, add vegetables starting with those requiring more cooking (cauliflower and carrot), stir fry for 2 minutes, cover to steam.
• Add vegetables that don’t require as much cooking (shallots, broccoli and carrot), and lemon and yoghurt.
• Stir all and cover, simmering on LOW for about 7 minutes ensuring you don’t burn the yoghurt.
• *Simmer time varies depending upon how crunchy or soft you prefer your vegetables.

Tip: The meat should be cut into small pieces or thin strips so it cooks quickly and evenly.