Chicken Curry With Yogurt
|Chicken breast||4 , skinned and halved|
|Leek||1 Small, sliced|
|Dry white wine||125 Milliliter|
|Onions||2 Large, chopped|
|Carrot||1 , thickly sliced|
|Courgettes||2 Large, sliced|
|Sunflower oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Curry powder||2 Tablespoon|
|Grated ginger||2 Tablespoon|
|Fennel bulb||1 , chopped|
|Tomatoes||3 , peeled and chopped|
|Apple||1 , coarsely chopped|
|Celery stick||2 , sliced|
|Carrots||2 Large, sliced|
|Natural low fat yogurt||250 Milliliter|
|Ground black pepper||To Taste|
Combine chicken, wine, leek, bay leaf, parsley and carrot in a saucepan, add water.
Bring to the boil, reduce heat to a simmer, cover, cook until chicken is tender.
Measure 375ml of the liquid, reserve to make the curry, leave chicken to cool in remaining poaching liquid.
Heat oil in a flameproof casserole, add garlic and ginger, saute until softened, about 2 minutes.
Add curry powder, tomatoes, fennel, apple, courgettes, celery, carrots, onions and the reserved liquid.
Bring to the boil, reduce heat to a simmer, cook uncovered until sauce is thick, about 1 hour.
Add a little more poaching liquid if sauce becomes too thick.
Remove chicken from poaching liquid, cut into bite size pieces.
Add to sauce, together with yogurt.
Heat gently and season to taste.