Serves 4
Directions
- 1Dice the chicken breast.
- 2Finely chop the onion.
- 3In a bowl, add the diced chicken breast, Greek yoghurt, half of the spices (curry powder and turmeric), salt, and pepper. Mix well.
- 4Cover the bowl with plastic wrap and set aside in the fridge for 30 minutes.
- 5In a pan, heat olive oil over a medium-high heat.
- 6Add the marinated chicken to the pan and cook for 8-10 minutes until golden. Remove the chicken and set aside.
- 7Add the rest of the olive oil to the same pan.
- 8Add the chopped onion to the pan and cook for 3-4 minutes.
- 9Add the remaining spices (curry powder and turmeric), garlic purée, and ginger purée. Cook for another 30 seconds.
- 10Stir in the tomato purée and sugar.
- 11Add the tinned chopped tomatoes and water.
- 12Simmer the sauce for 15-20 minutes. (Optional: blend until smooth and add back to the pot).
- 13Add the cooked chicken back to the pan and stir in the coconut milk.
- 14Cook for another 5-10 minutes on a low heat to heat through the chicken.
- 15Serve the creamy chicken curry with rice and or naan.
Ingredients
- 2 tbsp olive oil
- 400 g chicken breast
- 1 onion
- 1 tsp garlic purée
- 1 tsp ginger purée
- 2 heaped tbsp Greek yoghurt
- 1 heaped tbsp tomato purée
- 2 tbsp curry powder
- 1 tsp turmeric
- 2 chicken stock cube
- 2 tsp sugar
- to taste Salt
- to taste pepper
- 1 tin chopped tomatoes
- 100 ml coconut milk
- 50 ml water
- rice
- naan
Equipment
cutting boardknifemixing bowlspoonplastic wrappanwooden spoon
Tips
- You can blend the sauce until smooth before adding the chicken back in.
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