This super-quick creamy curry with a peppery kick is delicious with the fresh tomatoes.


  • 2 tablespoons sunflower oil

  • 1 bay leaf

  • 4 cloves

  • 1 teaspoon black peppercorns, roughly crushed

  • 2 teaspoons ginger-garlic paste

  • 600g (1 1/4 lb) boneless chicken, cubed

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon chilli powder

  • Salt

  • 300 ml (10 fl oz) natural yoghurt, beaten

  • For the tomato salad

  • 4 tomatoes, sliced

  • Sprinkle of salt

  • Dash lemon juice

  • Handful of fresh coriander

  • Boiled rice, to serve


  • 1.

    Heat the oil in a wok. Drop in the bay leaf, cloves and peppercorns. Stir and add the ginger-garlic paste. After about 30 seconds, add the chicken and mix it into the spices.

  • 2.

    Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices until done.

  • 3.

    Finish by stirring in the yoghurt. Heat through, check seasoning and serve with boiled rice and tomato salad.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 460kj
  • Fat Total 32g
  • Saturated Fat 9g
  • Protein 32g
  • Carbohydrate 10g
  • Sugar 7g
  • Sodium 843mg

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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