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Spiced tomato and yogurt chicken curry

Name: Spiced tomato and yogurt chicken curry
Cook time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 2 tbsp olive oil; 6 skinless chicken breasts, cut into chunks; 1 onion, thinly sliced; 4 tbsp medium curry paste, such as Balti; 400g can cream of tomato soup; 200g natural yogurt; 150g fine green beans, trimmed; Juice of 1/2 lemon; Small handful chopped fresh coriander, plus extra leaves to serve

Published: 31 Dec 04
Updated: 18 Mar 24

This easy yoghurt chicken curry recipe is mild enough for the whole family and is sure to become a midweek meal favourite.

Easy
January 2005

Test kitchen approved

Serves 4

This easy yoghurt chicken curry recipe is mild enough for the whole family and is sure to become a midweek meal favourite.

Nutrition: per serving

Calories: 423kcals
Fat: 14.9g (2.2g saturated)
Protein: 59.2g
Carbohydrates: 14g (9.1g sugar)
Salt: 2.1g

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Ingredients

2 tbsp olive oil
6 skinless chicken breasts, cut into chunks
1 onion, thinly sliced
4 tbsp medium curry paste, such as Balti
400g can cream of tomato soup
200g natural yogurt
150g fine green beans, trimmed
Juice of 1/2 lemon
Small handful chopped fresh coriander, plus extra leaves to serve

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Method

Heat half the oil in a large frying pan over a medium-high heat. Add half the chicken and brown all over. Remove with a slotted spoon and set aside. Repeat with the remaining oil and chicken. Set aside.
Add the onion to the pan and cook, stirring, for 5 minutes. Stir in the curry paste and cook for 2 minutes. Return the browned chicken to the pan and stir to coat in the curry paste. Add the tomato soup, then fill a quarter of the can with water and add to the pan, along with the yogurt. Bring to the boil, reduce the heat and simmer for 10-12 minutes, until the sauce has thickened up slightly.
Meanwhile, bring a small saucepan of water to the boil. Add the beans to the saucepan, cook for 2 minutes, drain, and refresh under cold water. Stir into the curry, cook for 2 minutes, then stir in the lemon juice and chopped coriander. Season to taste.