Serves 4
Directions
- 1Dice the chicken breast into cubes.
- 2Add Greek yogurt, garlic paste, ginger paste, paprika, cumin, salt, coriander, garam masala, and turmeric to the chicken.
- 3Mix the chicken and spices well with your hands.
- 4Marinate for at least 30 minutes to 2 hours.
- 5Cook the marinated chicken in a pan with cooking spray for 6-8 minutes until almost done, then set aside.
- 6Add butter to the same pan.
- 7Add sliced white onions and stir until soft.
- 8Add garlic paste, ginger paste, tomato paste, cumin, turmeric, coriander, salt, and chili powder to the onions.
- 9Toast the spice mixture for a couple of minutes.
- 10Pour in chicken stock.
- 11Add more Greek yogurt and chopped canned tomatoes.
- 12Mix everything together.
- 13Add the sauce to a blender and blend for at least 2 minutes until completely smooth.
- 14Pour the smooth sauce back into the pan.
- 15Add the cooked chicken back to the pan.
- 16Mix to coat the chicken with the sauce.
- 17Bring to a light bubble and simmer on low heat for 8-10 minutes.
- 18Garnish with a drizzle of light cream and coriander.
- 19Divide into 4 equal servings alongside fluffy white rice.
- 20Add a drizzle of cream on top of each serving.
Ingredients
- 800 g chicken breast
- 180 g 0% Greek yoghurt
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp salt
- 1 tsp coriander
- 1 tbsp garam masala
- 1 tsp turmeric
- 20 g grass-fed butter
- 1 null medium white onion
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
- 1 tsp chilli powder
- 200 ml chicken stock
- 70 g 0% Greek yoghurt
- 400 g chopped canned tomatoes
- 200 g basmati rice
- 50 ml light single cream
- coriander leaves
- cooking spray
Equipment
bowlpanspatulablendermeal prep containers
Tips
- Store for up to 5 days in the fridge
- To reheat, microwave for 3 minutes. Mix the curry with the rice and enjoy!
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