Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In 4 tablespoons of olive or other oil, fry two finely chopped onions.
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For
4
M
I
3-4
Chicken breast, diced
4
tbsp
Olive oil, or other oil
2
Onion, finely chopped
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Per Serving
Sugar
3g
Sodium
1.5mg
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If you want the sauce richer and thicker 2 tablespoons of ground almonds and 2 inches of creamed coconut block - I highly recommend this and it gives it a lovely luxury.
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Sophia A
2 months ago
Tasted lovely but couldn’t stop the Greek yogurt from curdling! Hints anyone?
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Melanie O
2 months ago
Add the yoghurt right at the end, you should just warm it through, it shouldn’t curdle then
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A
Andrew W
3 months ago
Made this last night. Very delicious. I used your method to cook the rice as well and it was perfect. Served it with some mango chutney and a quick flatbread.
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Nisha
2 months ago
lovely to read this
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A
Andrew L
3 months ago
Great recipe, so good we made it again the next day for guests. This dish will undoubtedly become a firm family favorite.
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Nisha
3 months ago
BRilliant!!!
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Ruth H
3 months ago
Loved this one!
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Samantha H
3 months ago
I'm vegetarian and my husband and son aren't. I make them a curry with Chicken and I adapt it for myself with mushroom and paneer.
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Nisha
3 months ago
perfect subs and I hope they worked out!
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Chris W
3 months ago
Love it as did the whole family
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Nisha
3 months ago
Not as much as I love this photo!!!
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Sue C
3 months ago
Very easy to make, hotter than expected!
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Nisha
3 months ago
just reduce the chili and next time spot on!
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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In 4 tablespoons of olive or other oil, fry two finely chopped onions.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
3-4
Chicken breast, diced
4
tbsp
Olive oil, or other oil
2
Onion, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Sugar
3g
Sodium
1.5mg
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you want the sauce richer and thicker 2 tablespoons of ground almonds and 2 inches of creamed coconut block - I highly recommend this and it gives it a lovely luxury.
Only visible to you
Made it?
Cancel
S
Sophia A
2 months ago
Tasted lovely but couldn’t stop the Greek yogurt from curdling! Hints anyone?
Like
Reply
Cancel
Melanie O
2 months ago
Add the yoghurt right at the end, you should just warm it through, it shouldn’t curdle then
Like
Reply
Cancel
A
Andrew W
3 months ago
Made this last night. Very delicious. I used your method to cook the rice as well and it was perfect. Served it with some mango chutney and a quick flatbread.
Like
Reply
Cancel
Nisha
2 months ago
lovely to read this
Like
Reply
Cancel
A
Andrew L
3 months ago
Great recipe, so good we made it again the next day for guests. This dish will undoubtedly become a firm family favorite.
Like
Reply
Cancel
Nisha
3 months ago
BRilliant!!!
Like
Reply
Cancel
Ruth H
3 months ago
Loved this one!
Like
Reply
Cancel
Samantha H
3 months ago
I'm vegetarian and my husband and son aren't. I make them a curry with Chicken and I adapt it for myself with mushroom and paneer.
Like
Reply
Cancel
Nisha
3 months ago
perfect subs and I hope they worked out!
Like
Reply
Cancel
Chris W
3 months ago
Love it as did the whole family
Like
Reply
Cancel
Nisha
3 months ago
Not as much as I love this photo!!!
Like
Reply
Cancel
Sue C
3 months ago
Very easy to make, hotter than expected!
Like
Reply
Cancel
Nisha
3 months ago
just reduce the chili and next time spot on!
Like
Reply
Cancel
