Yoghurt chicken curry recipe

The yoghurt adds a creaminess to this spicy dish


1 green chilli, chopped

1 Tbsp (15ml) garlic and ginger paste

1 cup (250ml) plain yoghurt

Salt and milled pepper

2 tsp (10ml) ground cumin

2 tsp (10ml) ground turmeric

2 tsp (10ml) ground coriander

2 tsp (10ml) tikka spice

2 tsp (10ml) cumin seeds

2 tsp (10ml) chilli flakes

2 (5 pieces each) chicken braai packs

¼ cup (60ml) butter

2 Tbsp (30ml) olive oil

3 cardamom pods

3 cinnamon sticks

2 onions, chopped

3 tomatoes, blitzed

¼ cup (60ml) coriander, chopped

Sambal, for serving

Cooked rice, for serving

Rotis, for serving


Combine green chilli, garlic and ginger paste, yoghurt and seasoning.

Add cumin, turmeric, coriander, tikka spice, cumin seeds and chilli flakes.

Spread marinade over chicken and marinate for 1 hour.

In a pot, heat butter and olive oil with cardamom pods and cinnamon sticks.

Sauté onions until golden. 

Add tomatoes and cook for 5 minutes.

Add chicken and stir.Lower heat to medium. 

Cover pot with a lid and cook for 15-20 minutes, adding water as needed until chicken is tender.

Sprinkle with coriander and simmer for 3-5 minutes.

Remove cinnamon and cardamom pods.

Serve with sambal and rice or rotis.

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