Chicken curry with rice on plate

Easy chicken curry

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(38 ratings)

Prep: 5 mins Cook: 45 mins


Serves 4

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal354
  • fat23g
  • saturates4g
  • carbs10g
  • sugars8g
  • fibre3g
  • protein24g
  • salt0.57g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, thinly sliced



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

  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 chicken thighs, boneless and skinless
  • 3 tbsp medium spice paste (tikka works well)
  • 400g can chopped tomatoes
  • 100g full fat Greek yogurt
  • 1 small bunch coriander, leaves chopped
  • 50g ground almonds
  • naan breads or cooked basmati rice, to serve


  1. Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.

  2. Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

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Comments, questions and tips

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Hope Vanni's picture
Hope Vanni
1st Jun, 2020
Made this for dinner tonight, it was absolutely delicious and so easy. I used chicken stock instead of water and added a cup of green peas at the end.
8th Apr, 2020
Very tasty. The only change I made is that I didn't mix the yoghurt in with the curry, I made a cucumber raita with the yoghurt and then dolloped it on top.
Ellen Watters's picture
Ellen Watters
22nd Mar, 2020
Gorgeous - I will be making this again for sure... I also added a chicken stock pot..
20th Mar, 2020
Absolutely gorgeous and having read the comments made it with chicken stock rather than just water. We all agreed better than any read made sauce we can buy.
Ellie Davies's picture
Ellie Davies
16th Jan, 2020
This is a very good recipe Only thing I would add is half a teaspoon of hot chilli flakes as I prefer hot curry
Anna Clover's picture
Anna Clover
30th Dec, 2019
This is a very tasty curry which tastes as though it took lots of effort but is actually pretty low key. I have made this recipe twice, and the second time I replaced the 250ml of water with chicken stock, which definitely made it much more flavourful. I also added some chickpeas and spinach for extra vegetables, which worked well. A good mid-week go to.
Sarah Tuppen's picture
Sarah Tuppen
6th Dec, 2019
Absolutely delicious and super easy. Definitely a family favourite!
Hannah Berry's picture
Hannah Berry
25th Jul, 2019
This recipe for curry is one of the best curry I have ever had that has been homemade. The Greek yogurt brings the recipe to a new level and it is so quick and easy to make!!
Claire Hunt's picture
Claire Hunt
25th Nov, 2019
I agree, quick easy and totally delish. Even my fussy daughter liked it!
7th Aug, 2019
Can this recipe be frozen?
goodfoodteam's picture
9th Aug, 2019
Thanks for your question. If you want to freeze this recipe, we'd recommend doing so before adding the Greek yogurt to avoid splitting. Add the yogurt and garnishes once defrosted and reheated.
Claire Hunt's picture
Claire Hunt
25th Nov, 2019
Thanks but I’ve already added the yoghurt. Could I still freeze it and use it again? It’s so delicious.
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