This is a simple, but really good recipe for a spicy Indian chicken curry. You can make this curry dairy-free by substituting the yogurt with coconut milk. Serve over freshly cooked rice.
Really tasty curry, but was far too hot for me! (What can I say, I'm a lightweight...) I used coconut cream in place of the yoghurt and tinned plum tomatoes instead of passata, and also replaced the chicken with mushrooms. It was very nice, but next time I'll add much less cayenne pepper! - 05 Jun 2012
My husbands first 'followed' recipe, so not too difficult and it was excellent. I usually go for coconut based sauces but I really enjoyed this one - certainly as good as a takeaway. - 30 Oct 2011
I think this was one of the best curries I've cook from Allreciepies. I changed the yoghurt to coconut milk and didn't add the 125ml of water, I added 300g of mushrooms because we love them. My partner described it as very tasty, spicy and said we should share the changes we made with you all. - 08 Dec 2013