Chicken and Vegetable Curry with Basmati Rice

Credit: Gabriel Gaté – Recipe for Diabetes. ( Gluten/ Lactose Free )

Ingredients.

• 1 brown onion chopped

• 2 cloves garlic crushed

• 1 piece ginger ( 2cm piece )

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 1 teaspoon fennel seeds

• 2 tablespoons curry powder

• 8 skinless chicken pieces on the bone

• 2 small fennels

• 400g diced tomatoes (canned)

• 200g button mushrooms

• 1 cup peas

• freshly ground black pepper and salt to taste

• 1/2 lemon (juiced)

• 1/4 cup fresh coriander

• 2 cups basmati rice

Method

1. Blend the onion, garlic and a 2cm piece of ginger to a fine purée or chop finely.

2. Heat half the oil in a wok or non-stick, wide pan. Stir in the puréed ginger, onion and garlic. Add the cumin and fennel seeds and fry gently on low heat for about 5 minutes, stirring with a wooden spoon. Avoid browning.

3. Add the curry powder and stir for about 30 seconds. Add the chicken pieces and stir well.

4. Cut each fennel into 8 wedges and add along with diced tomatoes, chopped mushrooms and peas. Season with pepper and stir well. Bring to a simmer, cover with a lid and cook for 20-25 minutes or until the chicken is cooked.

5. Just before serving, stir in the lemon juice. Serve with Basmati rice, topping with coriander leaves at the very last moment.  Serves 4.  Enjoy !!