Chicken curry with capsicum and yoghurt
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- 2-3 tablespoons oil
- 6-8 skinless, boneless chicken thighs cut in thick slices
- ¼ cup plain flour, seasoned with salt and pepper
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- ½ teaspoon dried chilli flakes
- 1 red capsicum—cored, seeded and cut into thin strips
- 1 tablespoon Madras curry powder
- 400g can chopped tomatoes
- 1 ½ tablespoons fruit chutney
- 1 heaped tablespoon tomato paste
- ⅓ cup Yoplait Au Naturel yoghurt
- ½ cup chicken stock
- Coriander leaves, for garnish
- In a large, deep frying pan or skillet, heat the oil. Toss the chicken in the seasoned flour and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
- Add the ginger, garlic, chilli and capsicum to the pan and cook gently until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, chutney, tomato paste, Yoplait Au Naturel yoghurt and stock.
- Return the chicken and any accumulated juices to the pan and bring to a simmer. Simmer over a low heat until the chicken is tender and the juices are slightly thickened, around 15 minutes. Sprinkle with coriander and serve with rice and extra chutney and yoghurt if desired.