Spicy chicken curry with yoghurt and spring onion rice

    1 hour 20 min

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

    5 people made this

    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.

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