Creamy Yoghurt Chicken Curry recipe

Name: Creamy Yoghurt Chicken Curry
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 g Chicken; 1, finely chopped Onion; 3 cloves, crushed Garlic; 15 g, grated Ginger; 2 tbsp Curry powder; 400 g, chopped Tomatoes; 2 tbsp Vegetable oil; 200 g Yoghurt; to taste Salt; to taste Black pepper

Tender chicken simmered in a gently spiced yoghurt sauce for a comforting, tangy curry. Serve with rice or flatbreads for a satisfying dinner.

40 min · Medium · Indian Jump to method

Ingredients

4 servings

600 g Chicken
1, finely chopped Onion
3 cloves, crushed Garlic
15 g, grated Ginger
2 tbsp Curry powder
400 g, chopped Tomatoes
2 tbsp Vegetable oil
200 g Yoghurt
to taste Salt
to taste Black pepper

Nutrition	Per serving
Calories	344 kcal
Protein	36 g
Carbohydrates	12 g
Fat	16 g
Saturated fat	4.5 g
Fibre	3 g
Sugar	7 g
Sodium	220 mg

Why this works

High in protein and relatively moderate in calories, but the sauce can be higher in fat depending on the yoghurt used.

Lean protein from chicken. Chicken provides a substantial amount of complete protein for muscle maintenance and satiety.

Vitamin C and antioxidants. Tomatoes, onion, garlic and ginger contribute vitamin C plus antioxidant plant compounds that support overall health.

Calcium and live cultures from yoghurt. Yoghurt adds calcium and, if live cultures are present, may support gut health.

Method

Heat the oil in a large pan over a medium heat and cook the onion until softened.
Add the garlic and ginger, then stir in the curry powder and cook for 1 minute.
Add the chicken and brown on all sides.
Stir in the tomatoes and enough water to create a sauce, then simmer until the chicken is cooked through.
Lower the heat and stir in the yoghurt gradually so it does not split. Season with salt and black pepper and serve hot.

Prefer the classic version? Garlic Yoghurt Chicken Curry

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