Ingredients Jump to Instructions ↓

  1. 1kg chicken breast fillets

  2. 1 cup butter chicken curry paste (tomato and tamarind) (see note)

  3. 2/3 cup thick natural yoghurt

  4. 4 garlic cloves, crushed

  5. 2 tablespoons ghee (see note) or olive oil

  6. 1 cinnamon stick

  7. 425g can tomato puree

  8. 1 teaspoon Vegeta Chicken Stock Powder

  9. 1/2 cup water

  10. 1/3 cup thickened cream

  11. 4 green onions, sliced, to serve naan bread, to serve

Instructions Jump to Ingredients ↑

  1. Method Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if time permits. Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes. Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.


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