Spicy chicken curry with yoghurt and spring onion rice

Spicy chicken curry with yoghurt and spring onion rice


2 people made this

About this recipe: Super healthy and just like out of the Indian restaurant. Even made my other half say "wow". A complete and lovely meal.

Serves: 2 

  • 1 medium onion, roughly chopped
  • handful fresh coriander, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 teaspoon cumin (seeds or powder)
  • 1 pinch salt
  • 2 tablespoons garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 250ml fat free natural yoghurt
  • cherry tomatoes, to taste
  • 2 to 3 chicken breasts, diced
  • 185g rice
  • oil, for cooking
  • 3 spring onions, chopped

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. In a food processor blend the onion and coriander with the garlic, cumin and salt then blend into a smooth paste. Transfer the mixture to a warmed frying pan and stir for 1 to 2 minutes. Add the garam masala, paprika, ginger and stir. Next add the natural yoghurt and cherry tomatoes again give it a good mix. Now add the chicken and allow to simmer for about 40 minutes.
  2. Boil the rice until soft, drain any excess liquid and transfer to a wok. Heat a little oil then add the chopped spring onions. Stir fry the rice until heated through and beginning to get a little crispy.
  3. Serve the fried rice with the chicken curry.


If the curry is a little too spicy you can add any left over yoghurt.
Feel free to add some scrambled egg to the fried rice.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate