Chicken curry is a very popular dish, but often uses rich, unhealthy ingredients like ghee (clarified butter) and cream. This version uses buttermilk or yoghurt to give it that creamy consistency.


Serving size
Serves 6 – 8
Ingredients
1 tbsp (15 ml) sunflower oil
6 chicken breasts on the bone, halved and skin and all fat removed
2 large onions, thinly sliced
1 clove of garlic, finely chopped
1 cm piece fresh ginger, grated
3-4 cardamom pods
1 large cinnamon stick
1 tbsp (15 ml) ground cumin
2 tsp (10 ml) chilli powder or to taste (see tip)
2 tsp (10 ml) ground coriander
1 tsp (5 ml) each turmeric and garam masala
3 tomatoes, finely chopped
1 tbsp (15 ml) tomato paste
2 cups (500 ml) water or Homemade stock (see tip)
3 potatoes, cubed
1 tsp (5 ml) salt
½ cup (125 ml) buttermilk or plain low-fat yoghurt (optional)
Method

1. Heat oil in a large pot and fry chicken until golden brown. Spoon out and set aside.
2. In the same pot fry onions, garlic and ginger for a few minutes. Stir in all the spices.
3. Add tomatoes, tomato paste and liquid and simmer for a few minutes.
4. Add chicken, potatoes and salt to sauce and simmer over a low heat for 30 minutes or until the chicken and potatoes are cooked.
5. Stir in the buttermilk and serve with small portions of brown rice. Garnish with fresh coriander.

Tips

1. Make your own Homemade chicken stock. See recipe here.
2. When cooking rice, make sure you only use ½ tsp salt in the water per cup of uncooked rice.
3. For a milder curry, add 2 apples, cubed and replace chilli powder with mild curry powder.

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Ingredients

Serving size
 Serves 6 – 8
Ingredients
 1 tbsp (15 ml) sunflower oil
 6 chicken breasts on the bone, halved and skin and all fat removed
 2 large onions, thinly sliced
 1 clove of garlic, finely chopped
 1 cm piece fresh ginger, grated
 3-4 cardamom pods
 1 large cinnamon stick
 1 tbsp (15 ml) ground cumin
 2 tsp (10 ml) chilli powder or to taste (see tip)
 2 tsp (10 ml) ground coriander
 1 tsp (5 ml) each turmeric and garam masala
 3 tomatoes, finely chopped
 1 tbsp (15 ml) tomato paste
 2 cups (500 ml) water or Homemade stock (see tip)
 3 potatoes, cubed
 1 tsp (5 ml) salt
  ½ cup (125 ml) buttermilk or plain low-fat yoghurt (optional)

Directions

Method
1

1. Heat oil in a large pot and fry chicken until golden brown. Spoon out and set aside.
2. In the same pot fry onions, garlic and ginger for a few minutes. Stir in all the spices.
3. Add tomatoes, tomato paste and liquid and simmer for a few minutes.
4. Add chicken, potatoes and salt to sauce and simmer over a low heat for 30 minutes or until the chicken and potatoes are cooked.
5. Stir in the buttermilk and serve with small portions of brown rice. Garnish with fresh coriander.

Tips

1. Make your own Homemade chicken stock. See recipe here.
2. When cooking rice, make sure you only use ½ tsp salt in the water per cup of uncooked rice.
3. For a milder curry, add 2 apples, cubed and replace chilli powder with mild curry powder.

2

This recipe is in Cooking from the heart 1. Download PDF recipe book here.

Masala chicken with potatoes