Dinner · Easy

Easy Chicken Curry

Name: Easy Chicken Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

Easy Chicken Curry is a familiar, easy-to-cook recipe built from everyday supermarket ingredients such as Chicken Breast, raw, White Rice, cooked, Tomato Passata, Onion. It is written as a practical home version with measured portions and a dish-specific method rather than a generic template.

Protein: 48g
Energy: 513 kcal
Carbs: 57g
Fat: 9g
Time: 40 min
Serves: 4

Halal

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

Dice the onion, mince the garlic and cut the chicken into even pieces; keep the cooked rice ready and the yogurt cold until the curry is off the heat.
Warm the cooked rice separately so the curry can be finished without leaving the chicken sitting in the sauce too long.
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.
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.
Remove the pan from direct high heat before stirring in the Greek yogurt; this keeps the sauce creamy instead of splitting.
Taste and adjust only with salt/pepper if needed, then serve the curry over the measured warm rice.
Check the thickest chicken piece with a clean instant-read thermometer; poultry must reach 74°C before serving.
Divide the finished recipe into 4 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.