Chicken & vegetable curry

Chicken & vegetable curry

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(13 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus marinating

Skill level

Easy

Servings

Serves 2

This Indian feast has a healthy vegetable count and is a really simple everyday supper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
618
protein
49g
carbs
66g
fat
18g
saturates
7g
fibre
8g
sugar
20g
salt
0.9g

Ingredients

  • 100g coconut yogurt
  • 2 heaped tbsp tandoori spice mix
  • 2 skinless chicken breasts, cut into chunks
  • 1 large onion, chopped
  • 1 red pepper, cut into chunks
  • 250ml passata
  • 250g pouch cooked basmati rice
  • 100g frozen peas
  • small bunch coriander, roughly chopped

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Method

  1. Mix together 75g of the yogurt with 1 tbsp of the spice mix and some seasoning. Add the chicken and leave to marinate for at least 15 mins or up to overnight in the fridge. Heat the remaining spices, the onion and a good splash of water, and soften for 5 mins, stirring often.
  2. Tip in the pepper chunks and passata, and simmer while you cook the chicken. Heat the grill to High, remove the chicken from the marinade and shake off any excess. Grill under a high heat until starting to char at the edges.
  3. Tip the rice and peas into a pan with a splash of water and heat through. Stir most of the coriander into the sauce. Serve the rice alongside the chicken and sauce, scattered with the remaining coriander and the remaining yogurt on the side.

Recipe from Good Food magazine, January 2012

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Comments

Show comments
vrog's picture

Made this last night - very good. I couldn't get tandoori powder nor coconut yoghurt, but as others have done I grated creamed coconut into plain yoghurt.
I found a recipe for tandoori mix online - luckily I had all the right spices and it only took 5mins, so all fine and good flavour.

faith5234's picture
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Made this tonight, it was very tasty. I marinated the chicken chunks for about 3 hours, I would say don't do it for much less than that as I don't think there would be much flavour. I cut the pepper chunks too big and would probably consider blending the sauce next time to make it more of a sauce and less of a vegetable curry! The chicken is delicious without the sauce though. I also copied the trick of threading the chunks on to skewers first and grilling, definitely worth doing as it blackens really nicely with a lovely flavour.

tracyh1976's picture
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Tried this dish last night and was very impressed. I doubled most of the ingredients as i knew that with only 2 chicken breasts it would not be enough for our family. I marinated the chicken chunks overnight and used the tip that someone else mentioned to put the chunks on skewers to then grill- so much easier. All went to plan, it was straightforward to do and i would certainly have this dinner again.

purplesars11's picture

Oooh... Added to binder! Looks like my kind of food!

clairewoffenden's picture
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This was simple to prepare and cook yet tastes so good. I skewered the chicken to make it easier to grill.

louisezzz's picture
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Made this last week and it really is very tasty, I just added a bit of sugar so it was more palatable for the kids, clean plates all round!

katcurnock's picture
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was skeptical as i found the instructions hard to follow, but the flavour was amazing. I boiled the sauce a little longer to allow it to thicken.

jlc1971's picture

Can this dish be frozen?

erica91's picture
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I Cooked this on saturday it was really easy to make and one of the best dishes ive ever cooked it was just amazing the flavours were just wonderful. I would 100% recommend and I will be cooking this again!

meleon's picture
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Lovely dish will be making again, Really simple. I used brown rice and peas!!

Frantic Flapjack's picture
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My husband really enjoyed this. I didn't grill the chicken though. I added it to the mixture at the same time as the passata, along with the marinade and simmered for about 15 minutes until the chicken was cooked through.

karenbrown1980's picture
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I made this tonight and it was really good. My husband said, and I quote 'don't take this the wrong way... but it tastes like it is actually from a take away'. Which is pretty good feedback as who doesn't like take away food! Will def make again. Did exactly as the recipe said.

jonathanjosborn's picture
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Couldnt find tandoori spice so substituted with Tikka spice mix. Great taste for little effort. Will get around to trying tandoori mix when I find it. Thoroughly enjoyable!

stormyraincloud's picture
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Making this tonight, looks and tastes very nice so far. I used natural low fat yogurt with a little coconut cream, not only to reduce the fat, but also because the only coconut yogurt I can find only has 5% coconut in it, and lots of crubbish! My way is much more natural.

nasusg's picture

i tried this yesterday and it was realy good.what i did was that i used plain yogurt and added coconut cream,as i could not find any coconut yogurt.i will be making it again useing tye coconut yogurt to see the difference.

whitechoco84's picture
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Yes, really good and perfect portion size - I served it with some naan bread and onion bhajis, and substituted the peas for chopped runner beans. I blended the sauce as I'm lazy and didn't chop the onions well, also I recommend Rachel's Organic Coconut Greek Yoghurt... yummy!

kirberella's picture
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has anyone tried this?

whitechoco84's picture
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I put this in my binder last week, can't wait to try it!

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