Easy weeknight chicken curry with cucumber yoghurt and roti + Video

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A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.

easy chicken curry{This post was originally published in December 2015}

You’d think as our annual summer holidays approach in SA, I would make sure I slack down with my workload but nope, I just pile it on as I go. While my kids are running around the house screaming their heads off (What is it with children and NOT being able to use inside voices?!) I am slaving away in the kitchen. And I’m not complaining (ok, maybe a little) because goodness knows, I adore my job but I can not wait for next week Friday when I switch on my “away” message on my mail and forget about work for a whole month.

I’ve heard from countless people how hard this year was and I can attest to that. Some of my friends have lost loved ones, have had to deal with illness and have had a hard time financially and even though I haven’t had to deal with any of that, this has been a tough year. Good, but tough. Lots of challenges, changes and hard work has given me new perspective and have allowed me to realign my priorities and even though I’m ready to be done with 2015, I’m thankful for this year. Wow, getting deep there Ryder. Moving on.

easy chicken curry

So while I’m cooking for shoots and trying not to melt in front of my stove, the worst (worst) thing is having to answer the dreaded “What are we eating for dinner?” questions that I’m bombarded with from 3pm. This is when my fail-safe, tried and tested recipes come in handy. And if they’re quick and fuss-free, all the better.

This one has been in regular rotation over the last few weeks because I love curry and because it really is very quick and easy to throw together. I use whatever chicken I have in the fridge/freezer and have served it with a simple drizzle of Greek yoghurt, steamed jasmine rice, a chopped salad and even toasted pitas to mop up the delectable sauce. It really depends on how much time I have to prepare the accompaniments.

easy chicken curry

The curry itself though takes approximately 10 minutes to get going before you can cover it and leave it to simmer away for 20 minutes while you bathe the kids/take a shower/pour yourself wine/pour yourself more wine. It also makes for fabulous feasting when you’re entertaining a crowd because this recipes doubles beautifully. Add pillowy naan bread, an arrangement of raitas and a big bowl of chopped salad and you have a casual, delicious meal. But make sure you have enough left-over because this stuffed in a roti with some raita the next day makes for a mighty fine lunch.

 

4.3 from 3 reviews
Easy weeknight chicken curry with cucumber yoghurt and roti
 
Prep time
Cook time
Total time
 
A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.
Author:
Recipe type: Curry, Chicken
Serves: 4-6
Ingredients
  • 12 pieces chicken of your choice, bone in, skin on (drumsticks, thighs and wings work well)
  • 1 large onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 5cm piece fresh ginger, grated
  • 2 tablespoons Garam Masala
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon chilli flakes
  • 2 cans chopped tomatoes / 3 cups chopped fresh tomatoes
  • 2 teaspoons sugar (optional)
  • 500ml chicken stock
  • 150ml cream
  • salt & pepper to taste
  • fresh coriander, chopped, to serve
  • warmed roti, to serve
for the cucumber yoghurt
  • 1 cup grated cucumber
  • 1 cup Greek yoghurt
  • lemon juice, salt and pepper, to taste
Instructions
  1. Heat a large, deep pan over high heat and add a splash of oil to the pan.
  2. Brown the chicken all over then remove and set aside.
  3. Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.
  4. Add another splash of oil if the mixture is too dry and fry for 30 seconds.
  5. Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.
  6. Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
  7. After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.
  8. Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.
 

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Showing 27 comments
  • Aly
    Reply

    2/5 ? (only lets me select five, which is was not)

    This recipe did not work out for me at all! The side sauce is essentially tzatziki, sans garlic, which is Greek and a very odd pairing. I cut back the chicken by half, I think my husband purchased rather large pieces. I used about 65% of the stock the recipe called for and still found it to be super runny/watery and I paired with rice! Won’t be making this one again!

    • Alida Ryder
      Reply

      I’m so sorry to hear you didn’t enjoy this recipe Aly. The raita is quite an authentic Indian accompaniment to curries as the cooling yoghurt and cucumber are good with spicy curries. Then, did you use previously frozen chicken pieces perhaps? That could be why your sauce was watery. It could also be that the tomatoes you used were quite watery? The best solution for that would be to allow it to simmer uncovered until the sauce reduces or to simply add a little cornflour mixed with a splash of water to thicken up the sauce if it’s too watery.

  • Paula Jones
    Reply

    I also love this new recipe so much that I HAD to make it last night.
    One question has to do with the tomatoes in cans – it seems my curry was very liquid and no matter how long it simmered, I couldn’t get my “usual” curry style sauce.
    Should I have only added the canned tomatoes without the liquid that comes with it?

    • Alida Ryder
      Reply

      I don’t drain the tomatoes I use when I use canned but the brand I use isn’t very “watery”. Did you use frozen chicken pieces? They also let off quite a bit of water so that could also be a reason your sauce was watery. But if you think it might be your tomatoes, then I’d rather just omit the stock. Alternatively you can thicken the sauce a little by adding a teaspoon or two of cornflour mixed with a little water and allow to cook out until thickened.

  • Christyn
    Reply

    Looks delish!! What’s the spice on this dish?

    • Alida Ryder
      Reply

      I used fresh coriander/cilantro right at the end. 🙂

  • Reply

    I saw this on IG this morning and had to come over and check it out Alida! This is totally my kind of meal. It looks aboslutely packed with flavor and delicious. I can’t wait to try it!

  • Jamie
    Reply

    Hi there! I see the ingredient list and looks like there is no actual curry in this Chicken Curry recipe – am I missing something? Is it one of the ingredients in “garam masala”?

    • Alida Ryder
      Reply

      Yes, Garam Masala is an Indian curry spice blend. You could use any curry spice mix of your choice.

  • Janene
    Reply

    I love the colour of your curry, any secret tips that you can share so that i can get the same results?

    • Alida Ryder
      Reply

      It’s just the combination of spices I used.

  • Dhrubaa Mukherjee
    Reply

    The pictures are great, Alida. And a light cucumber raita with a rich gravy sounds heavenly. I wanted to ask if you marinated or seasoned the chicken before browning them?

    • Alida Ryder
      Reply

      Thanks so much. No, because it’s a quick weeknight meal I didn’t marinate them beforehand but if you have a little more time, you definitely could.

  • Ramya
    Reply

    Hey, I just wanted to let you know that this FB group called EatTreat has used one of your pictures and copied the whole recipe too without any links back to your blog. https://www.facebook.com/EatTreatOnline/photos/a.443490132496452.1073741828.439906856188113/574089416103189/?type=3&theater
    Your picture is gorgeous and it’s clearly getting this group quite the traction, but so, so not cool. Just thought you should know. LOVE your blog!

    • Alida Ryder
      Reply

      THanks so much for letting me know Ramya. I’ll get in touch with them asap.

  • Tara
    Reply

    Looks great! What size cans of chopped tomatoes?

    • Alida Ryder
      Reply

      They were 400g so I would assume around 12 ounces? Anything around there will be fine.

  • Charity
    Reply

    Your recipe calls for two cans of chopped tomatoes, what size cans are these?

    • Alida Ryder
      Reply

      I used 400g cans so I would assume they are around 12oz. It’s not an exact science though so cans around that size will be perfect.

  • Sabrina
    Reply

    This curry looks amazing!

  • Linda
    Reply

    Hi Alida! Thanks for this relish and QUICK recipe…however adding to that workload you were speaking of….do you have a roti recipe to go with this..you know something homemade :))) Thanks xxxx

    • Alida Ryder
      Reply

      Hi Linda. Unfortunately not, I’ve never tried my hand at making them myself. If you could Google a Madhur Jaffrey recipe you’d be in the pound seats.

  • Lynne
    Reply

    This is perfect Alida. I love a chicken curry and yours sounds divine, quick and easy.

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