The combination of meat and vegetables in a rice ring makes a satisfying and balanced meal. Yoghurt gives the sauce a tartness and a creamy texture.
ingredients
serves 4
1 tablespoon vegetable oil
1 large onion, peeled and sliced
1 level tablespoon medium-hot curry powder
2 level teaspoons ground cumin
1/2 small cauliflower, divided into florets
1 small eggplant, trimmed and cut into cubes
1 bay leaf
1/4 level teaspoon cayenne pepper
2 level tablespoons All purpose flour
3/4 pint chicken stock
8 ounce thinly sliced green cabbage
1 cup fresh or frozen peas
3 cloves garlic, peeled and crushed
3 level tablespoons raisins
1 pound boneless chicken breasts, skinned, beaten out thin and cut into strips
1 cup low-fat natural yoghurt
2 tablespoons lemon juice
1 level tablespoon chopped fresh parsley
method
1. Heat the oil in a large, heavy-based saucepan and fry the onion in it gently for 5 minutes. Mix in the curry powder and cumin and cook, stirring, for 1 minute.
2. Stir in the cauliflower, eggplant, bay leaf and cayenne pepper, and cook for 1 minute. Sprinkle in the flour, then gradually mix in the stock and bring to the boil, stirring. Lower the heat, cover and simmer for 3 minutes.
3. Stir in the cabbage, peas, garlic and raisins, cover and simmer for 3 minutes. Add the chicken, bring to the boil and simmer for 5 minutes, stirring several times; discard the bay leaf. Stir in the yoghurt, lemon juice and parsley, and heat for 1 minute without boiling or the sauce will curdle.
Spoon the curry into a ring of rice on a hot serving plate. You can garnish it with a few red pepper rings to add a touch of colour.
