Easy Chicken Curry
This is a delicious, healthy and easy Chicken Curry recipe for those days without much effort or energy. You'll have a tasty, satisfying meal on the table in less than an hour.
Servings: 4 People
Ingredients
- 4 Chicken breasts Boneless, skinless. Cut into 2cm pieces
- 3 Garlic cloves Crushed
- 100 g Greek yoghurt
- 3 tbsp Curry powder Mild, medium or hot
- 1 tsp Fine sea salt
- 1/2 tsp Ground black pepper
- 1 tbsp Vegetable oil
- 2 Onions Diced
- 3 cm Ginger Peeled and grated
- 2 tbsp Tomato puree (tomato paste)
- 800 g Chopped tomatoes
- 400 g Coconut milk Full fat
To serve:
- 1/2 Red onion Thinly sliced
- Basmati rice
- Naans
- Chopped coriander
Instructions
- Make the marinade: Mix the diced chicken breasts with the garlic, yoghurt, curry powder, salt and pepper and set to one side for 2 hours (or even better, pop it in the fridge overnight).
- Cook the onions: Heat the oil in a large frying pan over a medium heat and cook the onions for 8-10 minutes until softened.
- Now the chicken, tomato puree and yoghurt: Stir in the tomato puree, then add in the chicken and yoghurt mix, and cook for 8-10 minutes until the chicken is cooked on the outside.
- Rest of the ingredients in: Add in the chopped tomatoes and the coconut milk and simmer for 30-40 minutes until the chicken is cooked through and the sauce has thickened.
- To serve: Serve with rice, naan, some very thinly sliced red onion and a little chopped coriander.
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Notes
Onion: You can use fresh or pre-chopped frozen.
Chicken thighs: If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time.
Vegetables: If you’d like to bulk this out or add a little more goodness, feel free to add any vegetables that you have in. I love spinach, mushrooms and cauliflower in a curry, and chickpeas also work really well too.
Chicken: For this recipe that serves 4, we’re using 4 chicken breasts, which is equivalent to approximately 600g. Bear this in mind when you’re scaling the recipe servings up or down.
Spice level: You can use any curry powder you like - mild, medium or hot, depending on your preference.
Marinade: Leaving the chicken to marinate in the yoghurt mix helps keep the chicken tender. It’s all to do with the acid in the yoghurt reacting with the protein in the chicken which results in a delicious curry. Don’t worry if you don’t have time though.
Leftovers: You can keep this recipe in the fridge for 3 days. It also freezes well in containers or bags for up to 3 months. Defrost and reheat fully before serving.
Nutritional value: This does not include the sides.
Nutrition
Calories: 588kcal | Carbohydrates: 22g | Protein: 56g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 146mg | Sodium: 1221mg | Potassium: 1684mg | Fiber: 5g | Sugar: 9g | Vitamin A: 485IU | Vitamin C: 30mg | Calcium: 164mg | Iron: 8mg