• 900g boneless chicken breast fillets
  • 2 teaspoons salt
  • 125ml cooking oil
  • 2 onions, chopped
  • 1 tablespoon finely chopped garlic
  • 1.5 teaspoons finely chopped fresh root ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper (chilli pepper)
  • 1 tablespoon water
  • 400ml passata
  • 250g Lancashire Farm Natural Bio Yogurt
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon salt
  • 125ml water
  • 1 teaspoon garam masala
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon fresh lemon juice


  1. 1

    Heat the oil in a large frying pan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside

  2. 2

    Reduce the heat under the frying pan to medium-high; add the onion, garlic, and ginger to the oil remaining in the frying pan and cook and stir until the onion turns translucent, about 8 minutes.

  3. 3

    Stir the curry powder, cumin, turmeric, coriander, cayenne and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring.

  4. 4

    Mix the passata, yogurt, 1 tablespoon chopped coriander and 1 teaspoon salt into the mixture.

  5. 5

    Return the chicken breast to the frying pan along with any juices on the plate. Pour 125ml water into the mixture; bring to the boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.

  6. 6

    Cover the frying pan and simmer until the chicken breasts are no longer pink in the centre and the juices run clear, about 20 minutes.

  7. 7

    Add a dollop of yogurt on top when serving if you can't handle the heat.

Nutritional Details

Each serving provides
  • Energy 1788kj 427kcal 21%
  • Fat 24.0g 34%
  • Saturates 4.3g 22%
  • Sugars 9.0g 10%
  • Salt 2.8g 47%

% of the Reference Intakes

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