Thursday, 15 December 2016

Yoghurt Marinated Chicken Curry With Yellow Pepper And Coconut Flakes


Here are the complete recipe for yoghurt marinated chicken curry with yellow pepper and coconut flakes


To marinate the chicken

- 4 tbsp. Greek yoghurt, plus a little extra to finish

- 1 tsp. garam masala

- 1 tsp. curry powder, plus 1 extra tsp. for making the curry

- 1 tsp. turmeric

- ½ tsp. coriander powder

- 2 x 150g chicken breasts, cut into bite sized pieces

For the curry

- 1 onion, peeled and thinly sliced

- 2 cloves garlic, peeled and thinly sliced

- 1 small red chilli, deseeded and thinly sliced

- 1 yellow pepper, deseeded and roughly diced

- 2 tsp. tomato paste

- 500ml chicken stock or water

- Small handful coriander leaves and stalks, finely chopped

- 20g coconut flakes

- Sea salt, cracked black pepper


-In a bowl combine all the ingredients for the marinade then stir in the chicken and ensure that it is fully covered. Season with salt and pepper. Cover and leave to marinate for 4 hours or ideally overnight. Heat the oil in a medium sized frying pan over a medium heat. Fry the onion slices in the pan for 10 minutes or until golden brown. Stir regularly to stop them burning.

-Then add the garlic and fry for 2 minutes until fragrant. Add the chicken pieces and cook until golden brown all over - this should take around 5 minutes. Stir in the extra teaspoon curry powder, tomato paste and yellow pepper then cook for a few minutes. Next pour in the water or chicken stock, turn the heat down and leave to gently simmer for 20 minutes.

-To finish, add an extra tablespoon of yoghurt to thicken the sauce. Stir through the chopped coriander and sprinkle the coconut flakes on top.



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