A quick and simple chicken curry that even I can master.

Chicken Curry - Serves 3-4


3 large chicken breast fillets (600-800g)
25g / 1oz of butter
1 very large onion
2 cloves of garlic
2 tablespoons of curry powder
1 tablespoon of paprika
teaspoon of salt
1 teaspoon of turmeric
250g of plain yoghurt
6-10 leaves of fresh coriander
1 tablespoon of mixed herbs
1 vegetable oxo
6 fl oz of water
Cornflower (optional)


Chop onion into thumbnail size chunks
Finely chop garlic
Finely chop coriander leaves
Dissolve oxo in 6 fl oz of hot water
Heat the butter on medium and add the garlic and onion and fry until golden
Lower the heat and add the chicken
Stir regularly until chicken is browning, then add the curry powder, paprika and turmeric
Add 1 fl oz of water and keep stirring to get an even coating on chicken
Add the vegetable oxo stock
Add tub of yoghurt, stirring in slowly
Bring to simmer and add mixed herbs and coriander
Simmer for 10 – 15 minutes and add cornflour to thicken if needed

Serve on bed of rice