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Tandori Style Chicken Curry



2 skinless chicken breasts, chopped into bite-sized chunks

85g natural yoghurt Handful flaked almonds

½ tbsp lemon juice

2 garlic cloves, crushed

½ tsp grated fresh ginger root

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground turmeric

Black Pepper ( aids absorption of circumin found in turmeric)


1 .Place the chicken pieces in a shallow casserole then mix together the rest of the ingredients and spread over the chicken.

2. Cover the dish and place it in the fridge to marinate for between 1-3 hours.

3. Bake the chicken in the marinade at 180ºC for 35 mins until the meat is cooked thoroughly. Do not turn.

4. Serve with brown/ basmati or wild rice and some naan bread.

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