Mild Chicken Curry


Serves: 4-6


1tbsp. extra virgin coconut oil

1 onion, finely chopped

3 garlic cloves, minced

500g skinned chicken breast, cut into bite-size pieces

1 tbsp. curry powder

1 tsp. ground marjoram

2 cups finely chopped tomato

1 cup chicken broth, low salt

½ tsp. cayenne pepper salt

½ cup plain yoghurt

1 tbsp. rice flour

Raisins (optional)

2 cups cooked brown rice or quinoa



In a large non-stick skillet over medium-high heat the coconut oil, add onion,

garlic and cook 4 minutes or until onion is tender.

Add the chicken and cook for 4 minutes. Add curry powder and marjoram and

cook 1 minute. Add tomato, broth, pinch of salt and pepper, reduce heat, and

simmer 10-15 minutes. Remove from heat.

Combine yoghurt and rice flour; stir with a whisk, and add to chicken mixture and

cook for 1 minute or until slightly thick. Stir through the raisins and let soften for

a few minutes in the pan.

Serve mixture over a bed of the rice or quinoa.