Chicken curry with cucumber and mint raita

Name: Chicken curry with cucumber and mint raita
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 4 Tomatoes; 4 Chicken filets (approx. 200 g each); 1 TABLESPOON Oil; 2 TABLESPOONS Madras Curry Paste; 250 g Basmati Rice; 7-10 Tbsp Salt; 1/2 Cucumber; 500 g Greek cream yoghurt; 5 Stem(s) Mint; 1 collar Coriander; 7-10 Tbsp Pepper; 100 g Baby Spinach; 4-6 Tbsp Whole milk yoghurt

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
4 Tomatoes
4 Chicken filets (approx. 200 g each)
1 TABLESPOON Oil
2 TABLESPOONS Madras Curry Paste
250 g Basmati Rice
7-10 Tbsp Salt
1/2 Cucumber
500 g Greek cream yoghurt
5 Stem(s) Mint
1 collar Coriander
7-10 Tbsp Pepper
100 g Baby Spinach
4-6 Tbsp Whole milk yoghurt

Directions

1
Peel and chop the onion. Wash the tomatoes, grate dry, clean and cut into eighths. Wash the meat, dab dry and cut into bite-sized pieces. Heat oil in a pan and fry onion. Add curry paste and fry briefly. Add the meat and fry for 4-5 minutes, turning all the way round. Add the tomatoes and a dash of water to the pan, cover and simmer over a low to medium heat for about 15 minutes. Then remove from the heat
2
In the meantime, prepare rice in boiling salted water according to the instructions on the packet. For the Raita cucumber, wash the cucumber, rub dry, grate coarsely and squeeze out liquid. Wash mint and coriander, shake dry and pluck off leaves. Set aside a handful of the coriander. Puree the remaining coriander and mint with the cream yoghurt. Stir in the cucumber, season to taste with salt and pepper
3
Wash the spinach, spin dry and sort. Stir the spinach, remaining coriander, except for a few leaves for garnishing, and whole milk yoghurt into the curry. Season to taste with salt and pepper. Arrange the rice on plates. Arrange curry on top and garnish with coriander