Tomato Chicken Curry
1 barbecued chicken
2 tablespoons oil
1 onion, sliced
2 cloves garlic, crushed
2 teaspoons grated ginger
2 teaspoons curry powder
410g can tomatoes, crushed
250g cauliflower, cut into florets
2 sticks celery, sliced
2 tablespoons ground almonds
salt, to taste
Cut Chicken into 10 portions
1. Heat oil in a large heavy-based pan. Cook onion and garlic over medium heat for 1 minute, or until just soft. Add ginger and curry powder; cook a further 1-minute.
2. Stir in tomatoes, cauliflower and celery. Bring to boil, then reduce heat and simmer, covered, for 5 minutes. Stir in ground almonds.
3. Add chicken pieces to pan, stir to coat with sauce. Simmer covered, a further 5 minutes or until heated through. Season to taste. Serve with steamed rice.
Variations:
# Fresh chicken pieces can be used in this recipe. Trim off excess fat; cook over medium-high heat for 10 minutes or until cooked through, and continue Step 1.
# Add parboiled, peeled and chopped potato or pumpkin in Step 2, if liked.