Light Chicken Curry

Light Chicken Curry


8 people made this

About this recipe: This delicious curry is easy to make. Chicken is simmered in a homemade curry paste, then stirred through with yoghurt and coriander before serving. Feel free to adjust the spiciness according to your taste.


Serves: 4 

  • 500g chicken meat, cut into bite-size pieces
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 1/2 teaspoon chilli powder
  • 1 teaspoon mild paprika
  • 2 teaspoons tomato puree
  • 1 tablespoons chopped coriander (optional)
  • 85g yoghurt
  • 500ml warm water
  • 2 teaspoons warm water
  • 1 clove garlic, crushed
  • 2 teaspoons vegetable oil

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Make curry paste by mixing together chilli powder, turmeric, garam marsala, paprika, tomato puree and 2 teaspoons warm water
  2. Heat curry paste with vegetable oil in a frying pan. Cook for 3 minutes over low heat.
  3. Add chicken to pan and brown, 5-7 minutes.
  4. Stir in 500ml water, bring to the boil and cover. Simmer gently for 30-40 minutes.
  5. Turn off heat, stir in yoghurt and coriander.

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