Quick and Easy Indian Chicken Curry

Quick and Easy Indian Chicken Curry

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A quick chicken curry from India that doesn't sacrifice on flavour. The aromas and flavours are a delight to the senses! Serve with fluffy basmati rice and warm naan.


Serves: 4 

  • 3 tablespoons sunflower oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh root ginger
  • 3 tablespoons curry powder
  • 2 teaspoons black or yellow mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1 bay leaf
  • salt, to taste
  • 2 skinless chicken breast fillets, cut into bite-sized pieces
  • 1 to 2 tablespoons tomato puree
  • 180ml coconut milk
  • 225g natural yoghurt
  • 1/2 lemon, juiced
  • 1/2 teaspoon chilli powder

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat olive oil in a frying pan over medium heat. Saute onion until lightly browned. Stir in garlic, ginger, curry powder, mustard seeds, turmeric, cinnamon, coriander, bay leaf and salt. Continue stirring for 2 minutes.
  2. Add chicken pieces, tomato puree and coconut milk. Bring to the boil, reduce heat, and simmer for 20 to 25 minutes.
  3. Remove bay leaf and stir in yoghurt, lemon juice and chilli powder. Gently simmer 5 more minutes, then serve.

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