This store requires javascript to be enabled for some features to work correctly.

Curry Indien

Indian curry

Total time: 40 min

Servings: 4 people

  • 1 tablespoon olive oil

  • 450 g boneless chicken breast or thighs, cut into cubes or 400 g tofu

  • 1 onion, chopped

  • 3 garlic cloves, finely chopped

  • 1 can light coconut milk (400 ml)

  • 175 ml plain Greek yogurt

  • 1 can of tomato (200 ml)

  • 1 tablespoon Tikka Masala

  • 2 teaspoons  Tandoori

  • 1 teaspoon Curry

  • 1 tablespoon maple syrup or brown sugar

  • Heat the oil in a large frying pan or wok. Let it melt.

  • Sauté the chopped onion until golden brown. Remove them then place them  in a separate bowl.

  • In the same pan, add the chopped garlic and the canned tomato and coconut milk. Cook them for 5 minutes. Add the caramelized onion to the pan and mix well.

  • Add the spices.

  • Add the diced chicken or tofu and mix well to soak up the sauce, cook, covering it for at least 10 minutes.

  • Once the chicken is cooked through, add the yogurt.

  • Serve hot, sprinkle fresh cilantro and served with Indian Naan bread or basmati rice!