• 4 British skinless chicken breast fillet portions (about 500g)
  • ½ teaspoon mild chilli powder
  • 1 tablespoon lemon juice
  • 100ml low fat natural yogurt
  • 5cm piece fresh ginger, peeled and grated
  • 4 teaspoons garam masala
  • 2 tablespoons vegetable oil
  • 2 onions, peeled and thinly sliced
  • 3 garlic cloves, peeled and finely chopped
  • 1 teaspoon paprika
  • 350g basmati rice, to serve
  • 390g carton chopped tomatoes in tomato juice
  • 1 chicken stock cube, made up to 200ml with hot water
  • 3 tablespoons fresh British double cream
  • 31g pack fresh coriander, washed and chopped


  1. 1

    Cut the chicken into medium-size pieces and place in a bowl. Add the chilli powder, lemon juice, yogurt, half of the ginger and 1 teaspoon of the garam masala, and mix well. Cover and put in the fridge to marinate for at least 1 hour, or overnight. 

  2. 2

    Preheat the grill to high. Thread the chicken onto skewers (if using wooden ones, soak in water for 30 minutes before cooking). 

  3. 3

    Put the skewers on a baking tray and grill for 5 minutes on each side, until cooked through and no pink colour remains. When done, remove the meat from the skewers. 

  4. 4

    Heat the oil in a large pan and fry the onions over a medium heat for 10 minutes, until golden. Stir in the garlic and remaining ginger, and cook for 1 minute. Stir in the paprika and remaining garam masala, and fry for about 1 minute, until fragrant.

  5. 5

    Meanwhile, cook the rice according to pack instructions. 

  6. 6

    Pour the tomatoes and stock into the onion pan, and bring to the boil. Turn down the heat and simmer for 5 minutes, until slightly thickened. Stir in the cream and add the chicken pieces. Simmer for 1 minute, then stir through half the coriander. 

  7. 7

    Serve the chicken curry with the rice, and garnish with the remaining coriander. Great served with warm naan bread. 

Nutritional Details

Each serving provides
  • Energy 2889kj 690kcal 35%
  • Fat 15.7g 22%
  • Saturates 5.3g 27%
  • Sugars 10.8g 12%
  • Salt 0.59g 10%

% of the Reference Intakes

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