easy chicken curry

Easy weeknight chicken curry with cucumber yoghurt and roti

A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.
Course Chicken, Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 356kcal
Author Alida Ryder


  • 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
  • 5 cm piece fresh ginger grated
  • 2 tablespoons Garam Masala
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chilli flakes
  • 2 cans chopped tomatoes / 3 cups chopped fresh tomatoes
  • 2 teaspoons sugar optional
  • 500 ml chicken stock
  • 150 ml 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


  • Heat a large, deep pan over high heat and add a splash of oil to the pan.
  • Brown the chicken all over then remove and set aside.
  • Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.
  • Add another splash of oil if the mixture is too dry and fry for 30 seconds.
  • Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.
  • Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.
  • After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.
  • Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.



Calories: 356kcal | Carbohydrates: 11g | Protein: 41g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 431mg | Potassium: 897mg | Fiber: 2g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 10.5mg | Calcium: 78mg | Iron: 1.6mg