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Easy chicken curry recipe
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11 ratings
Zainab Pirzada's easy chicken curry tastes super authentic but only takes 35 minutes! It has a creamy 5-ingredient sauce that’s made in one pan to save you washing up. Add in fresh green chillies for an extra kick and serve with rice, naan or a refreshing chopped salad. See method
Ingredients
For the chicken
- 600g boneless and skinless chicken thighs, cut into chunks
- 200g Greek-style yogurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tsp salt
- 1 tbsp red chilli powder
- 1 tbsp black pepper
- 2 tsp cumin powder
- 2 tsp coriander powder
- ½ tsp turmeric
- ¼ tsp garam masala
For the curry sauce
- 3 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 1 tsp cumin seeds
- 200g passata
- 2 green chillies
- handful of coriander, to serve
- 2 tbsp double cream, to serve
Each serving contains
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Energy
2100kj
504kcal
25%
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Fat
36g
51%
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Saturates
16g
80%
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Sugars
9g
10%
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Salt
3.2g
53%
of the reference intake
Carbohydrate 12.7g
Protein 31.9g
Fibre 3.4g
Method
- Put the chicken in a large bowl along with all the other ingredients.
- Heat a casserole-style pan over a medium-high heat and add the ghee. Fry the onions for 5-6 mins until lightly browned, then add in the cumin seeds. Fry for a minute until the seeds start to pop and sizzle, then add the passata along with the green chillies and 120ml of water. Pop a lid on and simmer for 10 mins.
- Add the marinated chicken to the pan and mix well. Stir occasionally and simmer for 15 mins until the chicken is cooked through.
- Serve with chopped coriander and a drizzle of double cream.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.