This spiced tomato and yogurt chicken is an easy and delicious recipe for a mild chicken curry. Good to enjoy with your family or an easy win for supper with friends.
Serves 4
Ready in 40 minutes
Per serving:
423kcals
14.9g fat (2.2g saturated)
59.2g protein
14g carbs
9.1g sugar
2.1g salt
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.
© delicious. magazine
the best match for this is a ripe, fruity Australian Semillon-Chardonnay blend.
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