Spiced Chicken & Pumpkin Curry.

*serves 4
=420 calories per serve
  • 2 onions, finely chopped
  • 3 cloves garlic, crushed
  • 1 tbsp garam masala
  • 1 fresh long chilli, finely chopped
  • 500g chicken breast, diced
  • 1/2 cup low-fat natural yoghurt (plus 1/4 cup extra)
  • olive oil
  • 1 red capsicum, chopped
  • 400g diced tomatoes (I used 5 roma tomatoes)
  • 400g pumpkin, diced
  • 1 tsp lemon juice
  • 2 cups brown rice

1. Place onion, garlic, garam masala and chilli in food processor; process until almost smooth
2. Combine chicken, yoghurt and half the onion mixture in a bowl
3. Heat oil in a large saucepan over moderate heat. Add remaining onion mixture
4. Cook and stir for two minutes or until fragrant
5. Add capsicum; cook and stir for a few minutes until tender
6. Stir in tomatoes, pumpkin & chicken
7. Increase to a high heat and bring to the boil
8. Reduce heat; simmer and cover for ten minutes until chicken is cooked
9. Serve with brown rice and top with more yoghurt if desired
10. Enjoy!

Recipe originally from Recipe+ magazine. Please note that I 
altered and changed some ingredients to suit my eating plan 
and macros. 
Visit https://www.magshop.com.au/recipes-plus to subscribe!

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