Ingredients
- 4 tablespoons Tamar Valley Greek Style Yoghurt, plus extra to serve
- 4 chicken drumsticks
- 4 teaspoons mild curry paste
- 1 tablespoon olive oil
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- 1 small red chilli, seeded, finely chopped
- 1 tablespoon grated fresh ginger
- 1 large Granny Smith apple, peeled, chopped
- 2 tablespoons mango chutney, plus extra to serve
- 425g can diced tomatoes, drained
- 1 tablespoon sultanas
- 100ml Massel chicken style liquid stock
- 500g cannellini beans, drained, rinsed
Method
- Step 1Use a sharp knife to score the drumsticks once or twice (to allow the marinade to penetrate).
- Step 2Combine half the yoghurt and half the curry paste in a bowl and spread over the drumsticks. Set aside for 30 minutes to marinate.
- Step 3Preheat oven to 190°C.
- Step 4Place chicken on a lightly greased baking tray and roast for 40 minutes, turning occasionally, until cooked through.
- Step 5Place oil in a frying pan over medium heat. Add the onion and cook for 1 minute until it starts to soften. Add the garlic, chilli and ginger and cook for 1 minute. Add the remaining curry paste and cook for a few seconds to allow flavours to develop. Add remaining ingredients and stir to combine. Simmer gently for 15-20 minutes until reduced and thickened.
- Step 6Serve beans with a chicken drumstick, a dollop of yoghurt and the extra mango chutney.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1546 kj
Energy
16g
Fat Total
4g
Saturated Fat
8g
Fibre
23g
Protein
75mg
Cholesterol
537.6mg
Sodium
22g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au
0