Sweet Chicken Curry

Sweet Chicken Curry


15 people made this

A flavoursome mild-medium curry. A great curry to introduce to children, sweet chicken with a tasty rather than hot sauce.


Serves: 4 

  • 1 (400g) tin diced tomatoes
  • 2 garlic cloves, roughly diced
  • 2.5cm fresh ginger, roughly diced
  • 4 tablespoons natural yoghurt
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 tablespoons masala curry paste
  • 1 pinch salt and pepper, to season
  • 4 chicken breasts, cut into 2.5cm cubes
  • 1 tablespoon plain flour
  • 50ml water
  • 3 tablespoons fresh coriander, diced

Preparation:20min  ›  Cook:20min  ›  Extra time:40min  ›  Ready in:1hour20min 

  1. Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth; set aside.
  2. Heat the oil in a large frying pan then add the onion and fry over a medium heat for 3-4 minutes stirring constantly.
  3. Stir in the massala curry paste and fry for a further minute over a medium heat stirring once or twice.
  4. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper.
  5. Mix the flour and water together and stir into the pan off the heat. Return to the heat and bring to the boil stirring constantly. Cover and cook over a gentle heat for 15 minutes.
  6. Sprinkle in the diced coriander and serve immediately garnished with coriander leaves.

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