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Easy Chicken Curry

Preparation and cooking time: Prep:5 mins Cook:45 mins

Serves 4


  • 2 tbsp coconut oil

  • 1 onion, thinly sliced

  • 2 garlic cloves, crushed

  • thumb-sized piece of ginger, grated

  • 6 chicken thighs, boneless and skinless

  • 3 tbsp medium spice paste (tikka works well)

  • 400g can chopped tomatoes

  • 100g Greek yogurt

  • 1 small bunch of coriander, leaves chopped

  • 50g ground almonds

  • naan breads or cooked basmati rice, to serve


  1. Heat a flameproof casserole dish or large frying pan over a medium heat.

  2. Add the oil, followed quickly by the onion and a generous pinch of salt and fry gently for 8-10 mins, or until the onion has turned golden brown and sticky.

  3. Add the garlic and ginger, cooking for a further minute.

  4. Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins.

  5. Add the spice paste and tomatoes, gently stirring it through the chicken.

  6. Add 250ml warm water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

  7. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

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