EASY CREAMY CHICKEN CURRY

Serves 4
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Directions

  1. 1Dice the chicken breast.
  2. 2Dice the chicken breast.
  3. 3Dice the chicken breast.
  4. 4Finely chop the onion.
  5. 5Finely chop the onion.
  6. 6Finely chop the onion.
  7. 7In a bowl, add the diced chicken breast, Greek yoghurt, half of the spices (curry powder and turmeric), salt, and pepper. Mix well.
  8. 8In a bowl, add the diced chicken breast, Greek yoghurt, half of the spices (curry powder and turmeric), salt, and pepper. Mix well.
  9. 9In a bowl, add the diced chicken breast, Greek yoghurt, half of the spices (curry powder and turmeric), salt, and pepper. Mix well.
  10. 10Cover the bowl with plastic wrap and set aside in the fridge for 30 minutes.
  11. 11Cover the bowl with plastic wrap and set aside in the fridge for 30 minutes.
  12. 12Cover the bowl with plastic wrap and set aside in the fridge for 30 minutes.
  13. 13In a pan, heat olive oil over a medium-high heat.
  14. 14In a pan, heat olive oil over a medium-high heat.
  15. 15In a pan, heat olive oil over a medium-high heat.
  16. 16Add the marinated chicken to the pan and cook for 8-10 minutes until golden. Remove the chicken and set aside.
  17. 17Add the marinated chicken to the pan and cook for 8-10 minutes until golden. Remove the chicken and set aside.
  18. 18Add the marinated chicken to the pan and cook for 8-10 minutes until golden. Remove the chicken and set aside.
  19. 19Add the rest of the olive oil to the same pan.
  20. 20Add the rest of the olive oil to the same pan.
  21. 21Add the rest of the olive oil to the same pan.
  22. 22Add the chopped onion to the pan and cook for 3-4 minutes.
  23. 23Add the chopped onion to the pan and cook for 3-4 minutes.
  24. 24Add the chopped onion to the pan and cook for 3-4 minutes.
  25. 25Add the remaining spices (curry powder and turmeric), garlic purée, and ginger purée. Cook for another 30 seconds.
  26. 26Add the remaining spices (curry powder and turmeric), garlic purée, and ginger purée. Cook for another 30 seconds.
  27. 27Add the remaining spices (curry powder and turmeric), garlic purée, and ginger purée. Cook for another 30 seconds.
  28. 28Stir in the tomato purée and sugar.
  29. 29Stir in the tomato purée and sugar.
  30. 30Stir in the tomato purée and sugar.
  31. 31Add the tinned chopped tomatoes and water.
  32. 32Add the tinned chopped tomatoes and water.
  33. 33Add the tinned chopped tomatoes and water.
  34. 34Simmer the sauce for 15-20 minutes. (Optional: blend until smooth and add back to the pot).
  35. 35Simmer the sauce for 15-20 minutes. (Optional: blend until smooth and add back to the pot).
  36. 36Simmer the sauce for 15-20 minutes. (Optional: blend until smooth and add back to the pot).
  37. 37Add the cooked chicken back to the pan and stir in the coconut milk.
  38. 38Add the cooked chicken back to the pan and stir in the coconut milk.
  39. 39Add the cooked chicken back to the pan and stir in the coconut milk.
  40. 40Cook for another 5-10 minutes on a low heat to heat through the chicken.
  41. 41Cook for another 5-10 minutes on a low heat to heat through the chicken.
  42. 42Cook for another 5-10 minutes on a low heat to heat through the chicken.
  43. 43Serve the creamy chicken curry with rice and or naan.
  44. 44Serve the creamy chicken curry with rice and or naan.
  45. 45Serve the creamy chicken curry with rice and or naan.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 400 g chicken breast
  • 400 g chicken breast
  • 400 g chicken breast
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 tsp garlic purée
  • 1 tsp garlic purée
  • 1 tsp garlic purée
  • 1 tsp ginger purée
  • 1 tsp ginger purée
  • 1 tsp ginger purée
  • 2 heaped tbsp Greek yoghurt
  • 2 heaped tbsp Greek yoghurt
  • 2 heaped tbsp Greek yoghurt
  • 1 heaped tbsp tomato purée
  • 1 heaped tbsp tomato purée
  • 1 heaped tbsp tomato purée
  • 2 tbsp curry powder
  • 2 tbsp curry powder
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 2 chicken stock cube
  • 2 chicken stock cube
  • 2 chicken stock cube
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • 100 ml coconut milk
  • 100 ml coconut milk
  • 100 ml coconut milk
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • rice
  • rice
  • rice
  • naan
  • naan
  • naan

Equipment

cutting boardknifemixing bowlspoonplastic wrappanwooden spoon

Tips

  • You can blend the sauce until smooth before adding the chicken back in.