Tomato and Garlic Chicken Curry
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Ingredients
- 1 tbsp Olive oil
- 400 g Chicken breast (cut into chunks)
- 1 Onion (diced)
- 30 g Fresh ginger (grated)
- 4 Garlic clove (crushed)
- 0.5 tsp Ground cumin
- 0.5 tsp Ground turmeric
- 0.5 tsp Red chilli flakes
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground coriander
- 2 tablespoons Tomato puree
- 400 g Chopped tomatoes (canned)
- 4 tablespoons Greek yogurt
- 30 g Fresh coriander (cilantro) (finely chopped)
Method
- Add 1 tbsp Olive oil to a large pan and add 1 Onion, 4 Garlic clove and 30 g Fresh ginger and cook for 3 minutes until softened.
- Add 400 g Chicken breast and cook for a further 3 minutes until browned.
- Once the chicken is browned, add 0.5 tsp Red chilli flakes, 0.5 tsp Ground cumin, 0.5 tsp Ground turmeric, 0.5 tsp Ground cinnamon and 0.5 tsp Ground coriander to the pan and mix well and cook for 1 minute.
- Add 400 g Chopped tomatoes and 2 tbsp Tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
- Stir through 4 tbsp Greek yogurt and 30 g Fresh coriander (cilantro) before serving.