Chicken and feijoa curry

Chicken and feijoa curry

3.8 20 ratings

Prep. 15 min

Total 35 min

4 portions

Ingredients

basmati rice
250 g
water
1050 g
brown onion cut into halves
250 g
piece fresh ginger peeled
3 cm
garlic cloves
2
fresh long red chilli trimmed
1
fresh coriander leaves only, for garnishing
ghee
50 g
ground cumin
2 tsp
ground coriander
2 tsp
garam masala (see Tips)
1 tsp
ground turmeric
½ tsp
ground black pepper
¼ tsp
tomato paste
20 g
Chicken stock paste (see Tips)
1 tbsp
skinless, boneless chicken thighs cut into pieces (4 cm)
800 - 1000 g
feijoas (approx. 320 g), washed and cut into wedges (see Tips)
3 - 4
salt
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 9960.8 mg

Protein 57.4 g

Calories 3291 kJ / 783.6 kcal

Fat 30.4 g

Fibre 5.4 g

Saturated Fat 14.4 g

Carbohydrates 67.7 g

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Also featured in

Focus on Feijoas 8 Recipes
Australia and New Zealand

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