Healthy and Warming Papaya and Chicken Curry Recipe

Cooking up a big batch of curry on a Sunday evening is a multi-faceted joy. Your house will smell divine, you’ll have a delicious and healthy dinner to end the weekend, and, if you’re lucky, some leftovers for lunch Monday.

This fragrant curry is light enough to make it a viable weeknight option and unique enough to score you Masterchef points.

PAPAYA AND CHICKEN CURRY RECIPE

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

1 tbsp olive oil
¼ cup korma curry paste
500g papaya, peeled, deseeded and mashed
400ml coconut milk
2 chicken breasts, thinly sliced
1 red capsicum, sliced
1¼ cup basmati rice
Handful of Kaffir lime leaves (optional)

Method

1. Over a low heat, heat oil and korma curry paste in a pan or casserole dish until fragrant.
2. Add papaya and coconut milk and bring to the boil. Cover with a lid and allow to simmer.
3. Add chicken and cook until chicken is cooked through.
4. Add red capsicum and cook for another 2 minutes.
5. Meanwhile cook basmati rice in a rice cooker or according to directions on packet.
6. Serve papaya and chicken curry with basmati rice.
7. Garnish with thinly sliced Kaffir lime leaves (optional). Season to taste.