Easy Chicken Curry

What you need

Ingredients

Measured for 4 servings.

• 650 gChicken Breast, raw
• 600 gWhite Rice, cooked
• 400 gTomato Passata
• 160 gOnion
• 200 gGreek Yogurt 2%
• 15 gCurry Powder
• 12 gGarlic
• 10 gOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Easy Chicken Curry: 650 g Chicken Breast, raw, 600 g White Rice, cooked, 400 g Tomato Passata, 160 g Onion, 200 g Greek Yogurt 2%, 15 g Curry Powder, 12 g Garlic, 10 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Warm the cooked rice separately so the curry can be finished without leaving the chicken sitting in the sauce too long.

3. 03

   Heat the measured oil in a saucepan over medium heat. Cook the onion for 4–5 minutes until softened, then add garlic and curry powder for 30 seconds to release their aroma without burning.

4. 04

   Add the chicken pieces and stir until the outside loses its raw colour. Pour in the passata, lower the heat and simmer gently for 12–15 minutes, stirring occasionally.

5. 05

   Remove the pan from direct high heat before stirring in the Greek yogurt; this keeps the sauce creamy instead of splitting.

6. 06

   Taste and adjust only with salt/pepper if needed, then serve the curry over the measured warm rice.

7. 07

   Check the thickest chicken piece with a clean instant-read thermometer; poultry must reach 74°C before serving.

8. 08

   Divide the finished recipe into 4 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.