Chicken, Tamarillo & Chilli Curry With Coriander Yoghurt
A refreshing and exotic way to use your tamarillos this season. This tangy and creamy chicken curry is a winter warming sure to impress the whole family.
Ingredients
- 10-12 ripe tamarillos
- ¼ cup Olivado Avocado Cooking Oil
- 2 brown onions chopped
- thumb sized piece ginger peeled and grated
- 1 bulb garlic peeled and finely chopped
- 1 tsp red chilli flakes
- 2 tbsp garam masala
- ¼ cup Chantal Organics Raw Sugar
- ¼ cup tomato paste
- 2 tins Chantal Organics Chopped Tomatoes
- 2 cans Chantal Organics Coconut Milk
- 6 Waitoa Free Range Skinless, Boneless Chicken Breasts cut into chunks
- 1½ cups Anchor Plain Yogurt
- large bunch Superb Herb Coriander roughly chopped
- 1 lemon or lime juice only
- 2 pouches SunRice Pre-cooked Basmati Rice
Instructions
- For the curry, halve and scoop flesh of tamarillos into a food processor and blend to a pulp.
- Heat oil in a large, deep-sided frying pan and cook the onions for 5 minutes. Add the ginger, garlic and chilli flakes and cook for 1-2 minutes. Stir in the garam marsala, brown sugar and tomato paste and cook another 30 seconds or so.
- Add tamarillos and tinned tomatoes and bring to a boil then reduce heat to medium and cook, stirring often until sauce thickens, 6-8 minutes. Add coconut milk and cook, stirring occasionally, until sauce thickens, approx 20 minutes; taste and season with sea salt. Add chicken and reduce heat to low. Cook, partially covered, until chicken is cooked through, 10-12 minutes. Check seasoning and add more salt if needed.
- Stir yoghurt, a big pinch of salt, lemon juice and coriander in a small bowl.
- Drizzle yogurt sauce over curry and top with extra coriander. Serve with rice.
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