Creamy chicken curry

This creamy chicken curry is an easy to make and healthy weeknight curry dinner recipe. Chicken mixture is best-made one day ahead. Add yoghurt mixture before serving.

Serves: 6
Ingredients: 13
Serving size: 314 g
Total calories: 588
Protein: 61.26 g
Fat: 35.02 g
Carbohydrates: 6.33 g
Fibre: 1.3 g


  • 1 kg chicken thigh fillets, fat trimmed
  • 2 tsp ground cumin
  • ¼ cup olive oil, cold pressed
  • 1 large onion, chopped
  • ½ tsp garam masala
  • 2 tsp curry powder
  • ½ tsp chilli powder
  • 1 tsp ginger, grated
  • 2 pinches of stevia
  • 120 ml natural unsweetened yoghurt
  • 2 cups chicken stock
  • ½ cup unsweetened coconut cream
  • 1 tbsp lemon juice


  1. Combine all spices in a bag. Cut chicken into pieces and place in bag and shake well.
  2. Heat oil in large pan and brown chicken all over. Remove chicken from pan.
  3. Add onions to pan and lightly brown. While stirring add garlic, ginger and stevia. Cook for about 1 minute.
  4. Return chicken to pan, cover, reduce heat and simmer for 45 minutes or until chicken is tender, stirring occasionally.

Yoghurt mixture

  1. Combine yoghurt, coconut cream and lemon juice and add to chicken, reheat but do not boil.
  2. Serve with a salad.
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