Quick chicken curry

    45 min

    A quick chicken curry from India that doesn't sacrifice on flavour. The aromas and flavours are a delight to the senses! Serve with fluffy basmati rice and warm naan.


    Geneve, Switzerland
    1064 people made this

    Serves: 4 

    • 3 tablespoons sunflower oil
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 2 teaspoons grated fresh root ginger
    • 3 tablespoons curry powder
    • 2 teaspoons black or yellow mustard seeds
    • 1 teaspoon turmeric
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground coriander
    • 1 bay leaf
    • salt to taste
    • 2 skinless chicken breast fillets - cut into bite-sized pieces
    • 1 to 2 tablespoons tomato puree
    • 180ml coconut milk
    • 225g natural yoghurt
    • 1/2 lemon, juiced
    • 1/2 teaspoon chilli powder

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat olive oil in a frying pan over medium heat. Saute onion until lightly browned. Stir in garlic, ginger, curry powder, mustard seeds, turmeric, cinnamon, coriander, bay leaf and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato puree and coconut milk. Bring to the boil, reduce heat, and simmer for 20 to 25 minutes.
    2. Remove bay leaf, and stir in yoghurt, lemon juice and chilli powder. Genly simmer 5 more minutes, then serve.

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    Reviews in English (4)


    Very nice,will make again  -  15 Mar 2010


     -  02 Jul 2012


    Loved this, I did not put in yogurt as I did not have, but used more coconut milk Instead, never used bay leaf either, I added a tin off chopped tomatos and some cream, did not take away from the flavour, my daughter had some and she helped me eat the rest of mine, One word "Delish" and this will defo be on my menu more often. Well done.  -  19 Feb 2015

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