Chicken Curry

A Recipe From Allington W.I.

Contributed by: Bridget Farr.


Butter or oil for frying
1 onion
1tsp garam masala
450g chicken pieces, skinned
½ tsp chilli powder
1tsp ground ginger
1tsp garlic powder
1tsp turmeric
1tsp cumin powder
2tsp coriander powder
150g natural yoghurt
Handful of fresh or frozen spinach may be added – optional
Fresh coriander to garnish


Fry onion in fat until soft but not browned, add garam masala, chicken and spices cook for a few minutes
Add the yoghurt and heat gently until simmering
Cover pan, reduce heat and cook for 10 – 15 minutes until chicken is tender –if you think the mixture is getting dry then add a little milk
Serve garnished with fresh coriander on a bed of rice with cooked peas and diced peppers added OR
If counting calories then a bed of cauliflower/broccoli makes a lovely alternative


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