Easy Yoghurt Chicken Curry

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I first made this dish over 20 years ago and while it isn’t a traditional Indian curry, it’s incredibly simple to make, full of flavour, and creamy without being heavy.

It’s perfect for a midweek meal when you want something comforting without spending hours in the kitchen.

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

Approximately 45 minutes

Serves

2

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Ingredients

• 1 tbsp olive oil
• 2–3 chicken breasts, diced (or thighs if you prefer)
• 1 large onion, diced
• 1 green pepper, diced
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp curry powder
• 1 tbsp plain flour
• 1 tsp paprika, plus extra to season the chicken
• 1 tsp cayenne pepper, plus extra to season the chicken
• ½ pint chicken stock
• 3 tbsp Greek yoghurt
• Fresh coriander to serve (frozen works well too)
• Salt and pepper, to taste

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Method

1. Preheat the oven to 180°C / Gas Mark 4.
2. Heat the olive oil gently in a large frying pan.
3. Season the chicken with paprika and cayenne pepper, then add to the pan and seal on both sides.
4. Once sealed, transfer the chicken to an ovenproof dish and set aside.
5. Add a little more oil to the pan if needed, then stir in the flour, curry powder, paprika, cayenne, garlic and ginger to form a paste.
6. Add the onion and green pepper and cook for a couple of minutes until softened.
7. Gradually add the chicken stock, stirring to form a sauce. It will be quite thin at this stage.
8. Pour the sauce over the chicken, cover with foil, and cook in the oven for 25 minutes.
9. Check the chicken is cooked through — return to the oven for a few more minutes if needed.
10. Remove from the oven and, after a few minutes, stir in the yoghurt to create a creamy sauce.
11. Serve with basmati rice and/or naan bread, and sprinkle with fresh coriander.

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Variations (choose what suits your family)

Gluten-free: Swap the plain flour for gluten-free flour or cornflour.

Vegetables: The onion & pepper can be left out entirely or swapped for other vegetables such as courgette, spinach, peas or sweetcorn. Add what your family enjoys. (As always, if you add mushrooms, don’t let me know 😄)

Spice level: Adjust the amount of curry powder and cayenne pepper to make it milder or spicier.

Chicken: Thighs work just as well as breast and stay lovely and tender.

Lighter version: Use low-fat Greek yoghurt for a lower-calorie option.

Notes

This is a great dish that the kids will love too as you can make it as mild as you want.