RECIPE

Indian Chicken Curry

Name: Indian Chicken Curry
Cook time: 150 mins
Total time: 150 min
Yield: 2
Ingredients: Ben's Original™ Pilau Microwave Rice 220g; 1tsp Ground Coriander; 1tsp Ground Cumin; 2tsp Ground Turmeric; 1tsp Ground Ginger; 1tsp Paprika; 1tsp Garlic Powder; 150g Fat Free Yoghurt; 2 Chicken Breasts, chopped; 1tbsp Sunflower Oil; 1 White Onion, chopped; 1tsp Garam Masala; 1tbsp Tomato Puree; 400g Tin of Chopped Tomatoes; Small handful of Fresh Coriander, chopped; 1 Red Chilli, sliced

Indian Chicken Curry Recipe Ben's Original™

TIME

150 mins

INGREDIENTS

16 items

MAKES

2 servings

This delicious curry is perfect for a midweek meal. Serve with a selection of Indian snacks to impress your dinner guests!

Ben's Original™ Pilau Microwave Rice 220g
1tsp Ground Coriander
1tsp Ground Cumin
2tsp Ground Turmeric
1tsp Ground Ginger
1tsp Paprika
1tsp Garlic Powder
150g Fat Free Yoghurt
2 Chicken Breasts, chopped
1tbsp Sunflower Oil
1 White Onion, chopped
1tsp Garam Masala
1tbsp Tomato Puree
400g Tin of Chopped Tomatoes
Small handful of Fresh Coriander, chopped
1 Red Chilli, sliced

1
Add the dried spices to a large bowl with the yoghurt, season and mix well. Place the chicken pieces into the bowl and coat well. Cover and place in the fridge for at least 2 hours to marinade (the longer the better).
2
When ready to cook, place a pan over a medium heat and add the oil. Cook the onion for 10 minutes, until soft and translucent. Add the garam masala and tomato puree then cook for a few minutes until the spices begin to release their aromas. Tip in the tinned tomatoes, mix well together and leave to simmer over a low heat.
3
Place a separate frying pan over a high heat and fry the chicken pieces until golden, keeping the excess yoghurt in the bowl. Transfer straight into the simmering sauce and leave to bubble for 15-20 minutes until the chicken is cooked through.
4
Just before serving take the pan from the heat and stir in the remaining yoghurt with seasoning. Cook the Ben's Original™ rice according to pack instructions, top with the chicken curry and sprinkle with sliced chilli and coriander.