Chicken curry with rice on plate

Easy chicken curry

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

Prep: 5 mins Cook: 45 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal354
  • fat23g
  • saturates4g
  • carbs10g
  • sugars8g
  • fibre3g
  • protein24g
  • salt0.57g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

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

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

    Ginger

    jin-jer

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Ellie Davies's picture
Ellie Davies
16th Jan, 2020
4.05
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
4.05
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
5.05
Absolutely delicious and super easy. Definitely a family favourite!
Hannah Berry's picture
Hannah Berry
25th Jul, 2019
5.05
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
5.05
I agree, quick easy and totally delish. Even my fussy daughter liked it!
elsir
7th Aug, 2019
Can this recipe be frozen?
goodfoodteam's picture
goodfoodteam
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
5.05
Thanks but I’ve already added the yoghurt. Could I still freeze it and use it again? It’s so delicious.
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?