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For the Marinade:

  • 6 tbsp natural yoghurt
  • 1/2 tsp grated ginger
  • 1 small garlic clove, crushed
  • 1/2 tsp mild curry powder
  • 2 chicken breasts (approx 300g) cut into 2 cm (1 inch cubes)

For the Sauce

  • 15 g butter
  • 1 medium onion, chopped
  • 1 tsp garam masala
  • 1/4 tsp ground corriander
  • 1/4 tsp fresh grated ginger
  • 1 tbsp tomato puree
  • 1 x 400 g tin chopped tomatoes
  • 200 ml chicken stock
  • 1 tbsp clear honey
  • 150 ml double cream
  • 1 tbsp lemon juice


  1. For the marinade, mix together the yoghurt, ginger, garlic and curry powder. Add the chicken and mix to coat. Cover and put in the fridge for 2 hours or overnight.
  2. To make the sauce, melt the butter and sauté the onion for 5 minutes. Add the garam masala, coriander and ginger and sauté for 5 more minutes until the onion is soft and the spices are fragrant.
  3. Add the tomato puree, tomatoes, stock, honey and simmer for 15 minutes.
  4. Add the cream and simmer for 10 more minutes until thick.
  5. Line a baking tray with foil and arrange the marinated chicken cubes on it. Grill under a preheated grill for 8 to 10 minutes, turning halfway, until cooked through.
  6. Add cooked chicken and lemon juice to the sauce. Season to taste with some salt and pepper. Serve with boiled rice, naan or poppadums.


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