Chicken Tikka-Style Curry
55 min543 kcal each
Yogurt-marinated chicken in a spiced tomato sauce that gets its creaminess from yogurt rather than cream. Serve it with rice.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless700 g
- Greek yogurt, plain, low-fat150 g
- Canned chopped tomatoes400 g
- Onions2 piece
- Garlic4 clove
- Fresh ginger15 g
- Olive oil1½ tbsp
- White rice, uncooked240 g
- Fresh coriander10 g
- Garam masala2 tsp
- Ground cumin1 tsp
- Turmeric1 tsp
- Chili powder1 tsp
- Salt1 tsp
Method
Prep 20 min · cook 35 min- Cube the chicken and coat it in half the yogurt with half of each spice. Leave for 20 minutes.
- Sear the chicken in a hot pan with a little oil until charred at the edges, then set aside. It finishes in the sauce.
- Soften the chopped onions in the rest of the oil for 10 minutes, then add the grated garlic and ginger and the rest of the spices for 1 minute.
- Add the tomatoes and simmer for 10 minutes. Blend if you like it smooth.
- Return the chicken and simmer for 8 minutes. Take it off the heat and stir in the rest of the yogurt. Boiling it would make it split.
- Serve over rice, cooked in 480 ml of water, with coriander.
Nutrition
per servingCal
543
Protein
47g
Carbs
59g
Fat
12g
Of 6.2g of sugar per serving, 0g is added sugar.
Of 12g of fat per serving, 2.7g is saturated.
