Your browser is out-of-date!

Newer is always better! Why not update your browser to experience the web how it is meant to be? Update my browser now


Chicken Curry

Chicken Curry

Chicken Curry


  • 2 tbsp Co-op olive oil
  • 150ml low fat natural yogurt
  • 2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tbsp hot chilli powder
  • 1 tbsp ground cumin
  • 2 tbsp fresh root ginger, peeled and grated
  • 2 cloves garlic, peeled and finely chopped
  • 900g Co-op skinless chicken thigh fillets, cut into chunks
  • Squeeze of lemon juice
  • 1 onion, peeled and finely chopped
  • 100g cashew nuts, chopped
  • 100g tomato puree
  • 2 tbsp Co-op runny honey
  • 150ml Co-op double cream
  • Sprinkling of cashew nuts, chopped coriander, rice, chutney and poppadoms to serve (optional)


  • Put 1 tbsp of the oil, yogurt, garam masala, turmeric, paprika, chilli, cumin, ginger and garlic into a large bowl and mix. Add the chicken, cover and leave in the fridge to marinate overnight.
  • When you're ready to cook, add the lemon juice to the chicken. Heat the remaining oil in a pan and fry a few pieces of chicken, until golden. Set aside and repeat with the rest of the chicken.
  • Add the onion to the pan and gently soften for 5 mins. Return the chicken to the pan.
  • Add the cashew nuts with 200ml water, the tomato puree, honey and cream, stir and cook gently for 20-25 mins, until the sauce has thickened.
  • Sprinkle cashew nuts and coriander over the top and serve with rice, mango chutney and poppadoms if you like.