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Chicken Curry



Prep/ Cook Time:

30 Minutes


4 Servings



  • 600g of chicken breasts, chopped into chunks

  • Juice of 1 lime

  • 150g, fat free natural yoghurt

  • 3 tbsp tikka powder


  • 1 onion, grated

  • 1 red chilli sliced (optional)

  • 4 cloves of garlic, crushed

  • 1 tsp cinnamon

  • 1 tsp ground cumin

  • 1 tsp ground ginger

  • 2 tbsp tikka powder

  • 6 tbsp of tomato puree

  • 300g, fat free natural yoghurt

  • 125g of cooked basmati rice per serving


  • Mix marinade ingredients together and leave refrigerated as long as possible, preferably overnight

  • Preheat oven to 180 degrees and bake chicken chunks for 25 minutes, stirring occasionally until cooked

  • Over a medium heat, heat a small amount of oil in a pan and add onion, chilli, garlic, cinnamon, cumin, ginger and tikka powder and fry for 5 minutes

  • Add the tomato puree and 300ml of water and stir well. Bring to boil then simmer for around 15 minutes, stirring it often. Add chicken.

  • When ready to serve, take pan off heat and add the yoghurt. Gently reheat over very low to warm back through then serve

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