Olive chicken masala

    40 min

    Tender chicken breast is lovingly marinated in a delicious blend of yoghurt and spices before being simmered to perfection. The result is a creamy and flavourful curry ideal for enjoying with rice and naan bread.

    2 people made this

    Serves: 2 

    • 6 tablespoons natural yoghurt
    • 2 teaspoons garlic paste
    • 1 teaspoon ginger paste
    • 1/2 teaspoon red chilli paste
    • 1 tablespoon tomato puree
    • 1 teaspoon paprika
    • 1 teaspoon garam masala
    • 250g skinless chicken breast fillets, cubed
    • 1 pinch salt
    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 3 tomatoes - skinned, seeded and cubed
    • 2 tablespoons double cream
    • chopped fresh coriander, to taste
    • 8 pitted black olives

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

    1. Mix the yoghurt, garlic, ginger and chilli paste with the tomato puree, paprika and garam masala. Add the chicken, tossing to coat, along with a pinch of salt and leave to marinate for half an hour.
    2. Heat oil in a frying pan over a medium heat, lift the chicken from the marinade, add to the pan and sauté for 5 minutes. Add the onion and sauté for a few seconds. Keep stirring until golden brown.
    3. Add the marinade, tomatoes and gently heat, stirring until mixed. Simmer gently for 5 minutes until the chicken is no longer pink in the centre and the sauce is hot through. Stir in the cream, coriander and olives and serve garnished with more coriander if liked.

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