Yellow Chicken Curry

    Yellow Chicken Curry


    1046 people made this

    About this recipe: This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh naan bread and Basmati rice.

    Serves: 4 

    • 3 tablespoons (45ml) olive oil
    • 1 small onion, peeled and chopped
    • 2 cloves garlic, crushed
    • 2 tablespoons curry powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon paprika
    • 1 bay leaf
    • 1 teaspoon grated fresh ginger
    • 1/2 teaspoon caster sugar
    • salt to taste
    • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
    • 1 tablespoon tomato paste
    • 1 cup (250ml) natural yoghurt
    • 3/4 cup (200ml) coconut milk
    • Juice of 1/2 lemon
    • 1/2 teaspoon cayenne pepper

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat olive oil in a heavy frypan over medium heat. Fry onion until lightly browned.
    2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.
    3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
    4. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

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