Curry with chillies in bowl with fork and glass of wine

Prep: 20 mins Cook: 45 mins


Serves 6

This easy, healthy chicken curry is great for a weekend treat and is a guaranteed crowd-pleaser. No one could refuse a plate of our indulgent chicken bhuna

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal350
  • fat21g
  • saturates4g
  • carbs8g
  • sugars5g
  • fibre2g
  • protein30g
  • salt0.43g
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  • 2 medium onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp ginger purée
  • 2 tsp garlic purée
  • 4 tsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 800g skinless boneless chicken thighs, diced
  • 100ml natural yogurt
  • 4 tbsp tomato purée
  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…


  1. To make the onion purée, bring a small pan of water to the boil and add half the chopped onions. Boil them for 5 mins until soft, drain and puree with a hand blender or mini food processor.

  2. Heat a large saucepan on a high heat. Once it's hot add the oil and remaining chopped onions and reduce to a low heat. Cook the onions slowly and gently for 15-20 mins until golden brown in colour.

  3. Make a paste of ginger purée, garlic purée, curry powder, tumeric powder, chilli powder and a splash of water. Add to the pan of onions and stir in well. Fry for a couple of mins. Add the diced chicken and stir in well.

  4. Mix the yogurt, tomato purée and onion purée together in a jug with 800ml water. Pour into the saucepan and mix well. Turn up the heat until the sauce begins to boil. Simmer for 15 - 20 mins. Stir occasionally.

  5. Finally sprinkle in the garam masala and stir in well for the final 2 mins before serving.

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