4 chicken breast fillets, cut into bite size pieces
1 large onion, finely chopped
1 clove garlic, crushed
2cm piece fresh root ginger, grated
250g (8 oz) tomatoes, chopped
2 teaspoons poppy seeds
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mild curry powder
1/2 teaspoon turmeric
1 pinch chilli powder (optional)
300ml (1/2 pt) chicken stock
75g (3 oz) coconut milk or cream
salt and freshly ground black pepper, to taste
2 tablespoons natural Greek yoghurt
chopped fresh coriander, to garnish
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Method Prep:10min › Cook:27min › Ready in:37min
Heat the oil in a large pan over medium-high heat. Cook the chicken until golden, about 5 minutes; remove from pan and set aside.
Add the onion, garlic and ginger to the hot pan; cook for until fragrant, about 1 minute. Stir in the tomatoes, poppy seeds, cumin, coriander, curry powder, turmeric and chilli; cook for 1 additional minute.
Return the chicken to the pan and pour in the chicken stock and coconut milk or cream. Bring to the boil, reduce the temperature and simmer until the chicken is tender and no longer pink in the centre, about 20 minutes.
Remove the pan from the heat, skim off any excess oil and stir in the yoghurt. Season with salt and pepper; garnish with chopped coriander.