Serving size: Serves 6
Cuisine type: Thai
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Curry

Creamy mild chicken curry

INGREDIENTS

2 tablespoons poppy seeds
¼ cup pepitas
2 tablespoons water
¼ cup vegetable oil
1 medium onion, finely chopped
¾ cup Greek-style plain yoghurt
1kg chicken thigh fillets, cut into 2cm cubes
1½ tablespoons garam masala
¼ teaspoon cayenne pepper
½ teaspoon medium chilli powder
Extra 1 cup water
½ cup thickened cream
2 tablespoons sultanas
2 tablespoons slivered almonds
2 medium tomatoes, finely chopped
1 tablespoon finely chopped fresh coriander
Salt and pepper to taste
Extra chopped tomato and steamed rice to serve
Extra coriander to garnish

METHOD

1. Blend or process poppy seeds and pepitas until finely chopped. Transfer to a bowl; stir in water to make a paste.

2. Heat oil in a large pan. Add paste and onion; cook, stirring, until onion is soft. Gradually add yoghurt, stirring well after each addition. Add chicken, spices and extra water; bring to boil. Simmer uncovered for about 10 minutes.

3. Stir in cream, sultanas, almonds, tomatoes and coriander; simmer for a further 10 minutes or until the sauce is slightly thickened and chicken is cooked through. Season with salt and pepper.

4. Serve curry with extra chopped tomato and steamed rice; garnish with extra fresh coriander.

Hint: Pepitas, the green kernels from pumpkin seeds, are available from supermarkets and most health-food stores.