Coconut Yogurt Chicken Curry


 2 medium onion diced

4 cloves garlic crushed

1tsp ground cumin

1tsp ground coriander

1tsp ground cinnamon

1tsp turmeric

1tsp salt

4 cardamom pods seeds only crushed

2 cloves crushed

1 or 2 Chillis finely chopped

1 inch cube ginger grated

1 large tbsp tomato purée

4 chicken breasts cut into chunks

50ml water

200ml coconut yogurt*

2tbsp chopped coriander


Fry onion on med heat in a tbsp of coconut oil or veg oil until soft. Add garlic, ginger, chillies and all dry spices,  fry for a couple of minutes before adding tomato purée followed by chicken. Cook for 5 minutes whilst stirring then add water, cover and simmer until chicken is cooked through. Add the yogurt, bring back to temperature and finish with the coriander before serving.

*can be substituted with canned coconut milk

Scroll to Top