Chicken curry with avocado sambal – Food & Home Magazine

Ingredients

• ***For the chicken curry
• 1 kg chicken pieces
• 45 ml (3 tbsp.) oil
• 2 large onions, finely chopped
• 30 ml (2 tbsp.) garlic and ginger paste
• 15 ml (1 tbsp.) curry paste
• 5 ml (1 tsp.) garam masala powder
• 2 x 410 g cans chopped tomato
• 750 ml chicken stock
• Salt, to taste
• Fresh coriander, to garnish
• Lemon wedges, to serve
• Basmati rice or roti, to serve
• ***For the avocado coconut sambal
• 1 ripe avocado, peeled, stoned and diced
• 30 ml (2 tbsp.) desiccated coconut
• Juice and zest of 1 lemon
• 30 ml (2 tbsp.) fresh coriander, finely chopped
• ***For the mint avocado yoghurt
• 75 ml (5 tbsp.) plain low-fat yoghurt
• 1 green chilli, deseeded and chopped (optional)
• 125 ml (1/2 cup) mint leaves, washed and chopped
• 125 ml (1/2 cup) coriander leaves, chopped