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Chicken curry with rice on plate

Easy chicken curry

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Rating: 5 out of 5.110 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal354
fat23g
saturates4g
carbs10g
sugars8g
fibre3g
protein24g
salt0.6g
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Ingredients

  • 2 tbsp sunflower oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • thumb-sized piece of ginger, grated
  • 6 chicken thighs, boneless and skinless
  • 3 tbsp medium spice paste (tikka works well)
  • 400g can chopped tomatoes
  • 100g Greek yogurt
  • 1 small bunch of coriander, leaves chopped
  • 50g ground almonds
  • naan breads or cooked basmati rice, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from January 2019, January 2019

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Overall rating

Rating: 5 out of 5.110 ratings
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