Light Chicken Curry

    1 hour

    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.

    12 people made this

    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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    Reviews in English (1)


    Yes this was an easy & quick curry chicken - will do it again. I also added approx. 1/2 tsp. cornflour (just in case there was too much liquid), but it probably didn't require it as the liquid reduced more than half.  -  01 Mar 2015  (Review from Allrecipes AU | NZ)