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15 minute Chicken Curry

Updated: Apr 2, 2020


1 tbsp olive oil

2 x 200g chicken breasts,

cut in to chunks

1 onion, diced

1 thumb sized piece of ginger, grated

4 cloves of garlic, crushed

1 tbsp ground cumin,

1 tsp turmeric

1 ⁄ 2tsp red chilli flakes

1 tsp ground cinnamon

1 tsp ground coriander

2 tbsp tomato puree

1 (400g) can chopped tomatoes

4 tbsp plain yoghurt

Handful of fresh coriander finely chopped


1. Put the olive oil in a large pan and then add the onion, garlic and ginger and cook for 3 minutes until softened.

2. Add the chicken and cook for a further 3 minutes until browned.

3. Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and ground coriander to the pan and mix well and cook for a further 1 minute.

4. Add the chopped tomatoes and tomato puree to the pan and gently simmer for 10 minutes until the chicken is cooked through. Add a splash of water if it dries out.

5. Stir in the yoghurt and coriander before serving with your choice of cauliflower rice or broccoli rice.

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