Chicken and Silverbeet Curry

    50 minutes

    This is a great curry with chicken, potatoes, Indian spices, tomatoes, silverbeet and yogurt. Serve it over basmati rice.

    50 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 teaspoon cumin seed
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon black mustard seed
    • 1/2 teaspoon salt
    • 2 cloves garlic, minced
    • 2 boneless chicken thighs, cut into bite size pieces
    • 2 medium potatoes, diced
    • 2 roma tomatoes, diced
    • 1/2 bunch silverbeet, chopped
    • 250g plain yogurt

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large frypan, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes or until chicken is nearly done.
    2. Stir in tomatoes, silverbeet and yogurt. Cover and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (33)


    My husband enjoyed this, but I will not add the yoghurt until the end because it curdled. I used chicken breast because it was all I had, but I would recommend the thigh fillets as in the recipe because the chicken breast will dry out if overcooked. Flavour was nice.  -  15 Jul 2013


    I made this last night for dinner, it was good my kids like it which is always plus for me, Although I would reccommend to add potatoes when chicken is half cooked, cause by the time chicken get tender potatoes were mushed, I will make it again.  -  22 Feb 2006  (Review from Allrecipes USA and Canada)


    Excellent. Double the spices and get a truly authentic taste.  -  18 Oct 2006  (Review from Allrecipes USA and Canada)