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.
Servings 6
Calories 356kcal
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
- 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 (2 cups) chicken stock
- 150 ml (5fl oz) 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
- 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.
Video
Nutrition
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
