Spice up your evening meal with this quick and easy recipe of chicken strips, new potatoes and sugar-snap peas baked in natural yogurt and mild tikka paste. It’s a filling chicken curry recipe that will leave the whole family feeling satisfied, try this chicken curry recipe this week and it will fast become a new family favourite. Plus, with peas and onions it also contains a few of your five-a-day too, while using natural yogurt in this recipe helps to give it a lovely creaminess that’s also low in fat. This dish also combines chicken thighs and chicken breasts. Since this recipe only takes 30 minutes to prep and cook, it makes it a really great and speedy week night recipe to try this week.
- 600g (1¼lb) new potatoes, halved
- 150g (5oz) sugar-snap peas
- 4 spring onions, trimmed and sliced
- 2 tbps mild tikka paste (or other curry paste)
- 4 tbsps natural yogurt
- 6 chicken thigh fillets or
- 3 chicken breasts, cut into finger strips (1cm/½in)
- 2 handfuls of pea tops (or watercress)
To make this chicken curry, cook the potatoes in a pan of boiling water for 15 mins, or until almost tender. Add the sugar-snap peas to the potatoes and cook for a couple of mins. Stir in the spring onions, then drain the vegetables and tip them into a large serving bowl.
Meanwhile, set the grill to high. Mix the curry paste and yogurt in a large bowl, add the chicken strips and coat them well, using your hand. Tip them on to a baking tray and grill them for about 10 mins, turning them halfway through cooking.
Add the chicken and cooking juices to the hot veg. Serve with pea tops, or watercress, on top.
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You can marinate the chicken for 10 minutes or for as long as overnight