Chicken and vegetable curry

Curries are so tasty and popular! And they don’t have to be high in fat.

Keep the cooking oil to a minimum by using a non-stick pan and remove all the skin and visible fat from your chicken or meat.

Recipe reprinted with permission from Recipes for a Great Life, by Gabriel Gate and Dr Rob Moodie







½ small onion, roughly chopped
2 garlic cloves, smashed
2 cm piece ginger, peeled and roughly
2 tablespoons vegetable or olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 tablespoons mild curry powder
8 chicken pieces on the bone
(drumsticks or thighs), skin removed
2 small fennel bulbs, each cut into
8 wedges
1 cup Italian-style tomato sauce
200 g button mushrooms
1 cup shelled peas
freshly ground black pepper
juice of ½ lemon
¼ cup coriander leaves to garnish

Put the onion, garlic and ginger into a food processor and whiz to a paste. Heat the oil in a wok or large non-stick frying pan. Stir in the paste and add the cumin and fennel seeds.

Fry on a low heat for 5 minutes, stirring with a wooden spoon. Be careful not to brown the paste; you just want to soften it to release the flavours.

Stir in the curry powder and fry for 30 seconds. Add the chicken pieces and stir well to coat with the spice paste. Add the fennel, tomato sauce, mushrooms and peas to the pan. Season with salt and pepper and stir everything well.

Bring to a simmer, then cover the pan and cook for 20–25 minutes or until the chicken is cooked.

Just before serving, stir in the lemon juice and garnish with
coriander leaves.

Serves 4

Recipes for a Great Life, by Gabriel Gate and Dr Rob Moodie aims to provide us with a blueprint for achieving the 'life balance' that so many of us find difficult to get right.

This unique pairing of acclaimed French chef and Aussie doctor has led to a brilliant collection of nourishing recipes with a difference - a combination of Gabriel's inspiring and healthy food recipes and Rob's stimulating step-by-step 'recipes' for achieving a balanced lifestyle and sense of well being.