Chicken & vegetable curry

Chicken & vegetable curry

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 15 mins Cook: 30 mins Plus marinating


Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal618
  • fat18g
  • saturates7g
  • carbs66g
  • sugars20g
  • fibre8g
  • protein49g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g coconut yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 heaped tbsp tandoori spice mix
  • 2 skinless chicken breasts, cut into chunks
  • 1 large onion, chopped



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

  • 1 red pepper, cut into chunks
  • 250ml passata
  • 250g pouch cooked basmati rice
  • 100g frozen pea
  • small bunch coriander, roughly chopped


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Apr, 2016
Absolute winner!
23rd Sep, 2015
The chicken element works quite well but a sauce of boiled chopped onion, passata, red pepper and a mild curry blend like Tandoori is never going to taste of anything. I softened the onion in oil and added seasoning to help the sauce but after over 20 minutes' simmering, it was bland and the pepper was still uncooked. The sauce would probably work better with a bottled grilled pepper instead of raw and adding garlic to the onion. In addition, adding the spice mixture after softening the garlic and onion wuld help keep some of the flavour in the sauce. Really not a workable dish as it stands.
18th Jan, 2014
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.
29th Apr, 2013
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.
1st Mar, 2013
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.
19th Jul, 2012
Oooh... Added to binder! Looks like my kind of food!
29th Jun, 2012
This was simple to prepare and cook yet tastes so good. I skewered the chicken to make it easier to grill.
25th Jun, 2012
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!
18th Jun, 2012
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.
19th Mar, 2012
Can this dish be frozen?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?