Indian Style Chicken Curry

Tingle your tastebuds with this spicy Indian style curry. A perfect family favourite packed with spices and flavour! Add a dollop of yogurt on top when serving if you can't handle the heat!


  • 900g boneless chicken breast fillets
  • 2 teaspoons salt
  • 125ml cooking oil
  • 2 onions, chopped
  • 1 tablespoon finely chopped garlic
  • 1 1/2 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

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.