Chicken Curry


  • 2 Chicken breasts
  • 2 cloves of garlic
  • 5 cm ginger
  • 2 bay leaves
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon ground coriander
  • 1 tablespoon of Tika Masala
  • 400g can of tomatoes
  • 140g rice of choice
  • 100 g natural yoghurt , plus extra to serve
  • bunch of fresh coriander


  1. Heat a lug of oil in a large non-stick pan over a low-medium heat and fry the onion for 15 minutes, or until softened but not coloured.
  2. Meanwhile, make a paste out of the garlic and ginger (you can add fresh peppers if you want your curry to be hotter)
  3. Cut the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the garlic and ginger paste. Cook for 2 minutes, add the remaining spices and mix well.
  4. Begin cooking your rice depending on cooking times
  5. Add your tin of tomatoes and bring to boil, reduce the heat to medium and simmer for around 10 minutes
  6. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
  7. Finely chop and stir in most of the coriander leaves, season to taste.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s