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Chicken and Pepper Curry

1 out of 3 Difficulty
1 out of 3 spice levels Mild
35 mins Preparation

Ingredients

Serves 2 people

1 onion, diced

2cm of ginger, grated

1 clove of garlic, finely chopped

Patak's Mild Squeezy Spice Paste

250g chicken breasts, diced

1 red pepper, diced

200g chopped tomatoes

2 tbsp of fresh coriander

4 tbsp of natural yoghurt

Method

SQUEEZE

1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 2 tbsp of spice paste into the pan (1 tbsp = 15g).

SIZZLE

2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chicken breasts, red pepper and sear.

CREATE

3. Stir in the chopped tomatoes and 50ml water. Simmer uncovered for 15 mins until the chicken is cooked through. Stir in the fresh coriander and natural yoghurt to serve.

  • Serves 2 people

    1 onion, diced

    2cm of ginger, grated

    1 clove of garlic, finely chopped

    Patak's Mild Squeezy Spice Paste

    250g chicken breasts, diced

    1 red pepper, diced

    200g chopped tomatoes

    2 tbsp of fresh coriander

    4 tbsp of natural yoghurt

  • SQUEEZE

    1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 2 tbsp of spice paste into the pan (1 tbsp = 15g).

    SIZZLE

    2. Cook for 1 min to release flavours. Add 50 ml water and cook until evaporated. Add the chicken breasts, red pepper and sear.

    CREATE

    3. Stir in the chopped tomatoes and 50ml water. Simmer uncovered for 15 mins until the chicken is cooked through. Stir in the fresh coriander and natural yoghurt to serve.