Chicken Curry

This recipe works in combination with: Sweet Chilli Chicken Kebabs. This recipe features in these meal plans: Frugal Favourites 1, Quick Dinners.

A distinctive and fresh-flavoured curry with chicken, potato and aromatic spices.


  • 5 tbsp of natural yogurt
  • 1/2 medium onion, chopped
  • 1 small tomato (approx 75g), coarsely chopped
  • 1 medium new potato (approx 70g), cut into 1cm cubes
  • 1 value skinless chicken breast fillet, cut into 2cm pieces
  • 60g of value long grain rice
  • 1 clove of garlic
  • 1/2 tsp sugar
  • 1/2 tsp mild chilli powder
  • 1 tsp medium curry powder
  • 1 tbsp vegetable oil
  • 1/2 tsp mixed spices
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £1.96
  • Store cupboard: Basic
  • Calories per serving: 733
  • 5-a-day per serving: 0.9
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Chicken Curry photo

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  1. Heat the oil in a saucepan and cook the chicken for 4-5 minutes, or until lightly browned. Add the onion and garlic and cook for 2-3 minutes, or until the onion is soft. Add the mixed spices, chilli powder, curry powder and sugar and fry for 1 minute, to intensify the spices.
  2. Add the potato and pour in just enough boiling water to cover the potatoes. Cover and simmer for 10 minutes, or until the potato is tender.
  3. Meanwhile, cook the rice according to the packet instructions.
  4. To finish the curry, stir in the chopped tomato and yogurt and season to taste with salt and pepper.
  5. To serve, simply spoon the aromatic curry over the cooked rice.

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