Ingredients

• Spray of canola or olive oil
• 1 onion, chopped
• 1 teaspoon minced garlic
• 1 tablespoon curry powder
• 825 g can crushed tomatoes
• 125 ml (½ cup) MAGGI Chicken Stock
• ½ cup fruit chutney
• 500 g or two skinless chicken breast fillets, cut into thin strips
• 400 g sweet potato, cut into small cubes
• 2 cups white long-grain or basmati rice
• 4 tablespoons low-fat natural yoghurt, to serve

Method

1. Spray a large pan with oil and heat.
2. Cook onion over medium heat for 3 minutes or until soft.
3. Add garlic, and curry powder and cook, stirring, for about 30 seconds.
4. Add the remaining ingredients (except the yoghurt and rice) and bring to the boil.
5. Reduce heat and simmer, partially covered, for about 20 minutes or until sweet potato is tender.
6. Meanwhile, cook the rice in a large pan of boiling water for 12 minutes or until tender.
7. Serve the curry over the rice, topped with a dollop of yoghurt.