Spiced tomato and yogurt chicken curry

Spiced tomato and yogurt chicken curry

This easy yoghurt chicken curry recipe is mild enough for the whole family and is sure to become a midweek meal favourite.

Spiced tomato and yogurt chicken curry

  • Serves icon Serves 4

This easy yoghurt chicken curry recipe is mild enough for the whole family and is sure to become a midweek meal favourite.

Nutrition: per serving

Calories
423kcals
Fat
14.9g (2.2g saturated)
Protein
59.2g
Carbohydrates
14g (9.1g sugar)
Salt
2.1g

Ingredients

  • 2 tbsp olive oil
  • 6 skinless chicken breasts, cut into chunks
  • 1 onion, thinly sliced
  • 4 tbsp medium curry paste, such as Balti
  • 400g can cream of tomato soup
  • 200g natural yogurt
  • 150g fine green beans, trimmed
  • Juice of 1/2 lemon
  • Small handful chopped fresh coriander, plus extra leaves to serve
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Method

  1. Heat half the oil in a large frying pan over a medium-high heat. Add half the chicken and brown all over. Remove with a slotted spoon and set aside. Repeat with the remaining oil and chicken. Set aside.
  2. Add the onion to the pan and cook, stirring, for 5 minutes. Stir in the curry paste and cook for 2 minutes. Return the browned chicken to the pan and stir to coat in the curry paste. Add the tomato soup, then fill a quarter of the can with water and add to the pan, along with the yogurt. Bring to the boil, reduce the heat and simmer for 10-12 minutes, until the sauce has thickened up slightly.
  3. Meanwhile, bring a small saucepan of water to the boil. Add the beans to the saucepan, cook for 2 minutes, drain, and refresh under cold water. Stir into the curry, cook for 2 minutes, then stir in the lemon juice and chopped coriander. Season to taste.
  4. Divide between 4 deep bowls and garnish each with coriander leaves. Serve with rice, naan and a selection of Indian chutneys.

Nutrition

Calories
423kcals
Fat
14.9g (2.2g saturated)
Protein
59.2g
Carbohydrates
14g (9.1g sugar)
Salt
2.1g

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