Chicken Masala

40 minutes


  • 1 tablespoon Oil
  • 1lb Chicken Breasts
  • 1 Medium Onion, Diced
  • 1 Clove Garlic, Crshed
  • ½ inch piece Fresh Ginger, grated
  • 2 tsp. Ground Cumin
  • ½ tsp. Mild Chilli Powder
  • ½ tsp. Ground Turmeric
  • 1 tsp. Paprika
  • 1oz Ground Almonds
  • 2oz Salted Peanuts
  • 14oz Can Tomatoes
  • 2oz Sultanas
  • 1tbsp Tomato Puree
  • ½ pint Water
  • ¼ pint Natural Yoghurt
  • Salt
  • Rice to serve


  1. Heat oil in large pan and fry onion until soft. Add ginger and spices and stir fry for 2 minutes.
  2. Cut chicken into bite-sized pieces and add to the pan. Cook for about 5 minutes. Mix in remaining ingredients and bring to the boil. Lower heat and simmer gently for about 20-25 minutes until chicken is tender.
  3. Add yoghurt a spoongul at a time. Bring back to heat.
  4. Serve with rice.

The chicken disy can be frozen before adding the yoghurt. Defrost the dish fully, add yoghurt and reheat thoroughly.