Enjoy this easy version of this curry favourite using fresh whole spices and natural yoghurt.


  • 2 skinless chicken breast

  • 100ml natural yoghurt

  • Juice of a lime

  • 2 tsp turmeric

  • 2 tsp chilli powder

  • 2 tsp ground coriander seeds

  • 1 tsp ground cumin powder

  • 2 tsp of grated fresh ginger

  • 1 large garlic clove, crushed

  • 60ml olive oil

  • 2 medium onions, finely chopped

  • 2 tomatoes, roughly chopped

  • 4 tbsp tomato puree

  • 1 tsp salt

  • 100ml double cream

  • 2 tbsp yoghurt

  • A few sprigs of fresh coriander to garnish


  • 1.

    Place rice in salted boiling water and cook until soft, then drain and steam.

  • 2.

    Slice the chicken into thin, near transparent strips. Heat the oil and add the chicken. When browned add the onion, ginger, garlic, herbs and spices and cook for a further 30 seconds over a moderate heat. Then add the tomatoes and cook for a further thirty seconds. Reduce the heat and stir in the tomato puree and simmer.

  • 3.

    Add the yoghurt and cream, warm through and serve with the rice and chopped coriander.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 451kj
  • Fat Total 28g
  • Saturated Fat 9g
  • Protein 34g
  • Carbohydrate 16g
  • Sugar 7g
  • Sodium 718mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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