Slow Cooked Chicken Curry

Cook this curry over a couple of hours so that the chicken becomes nice and tender and the flavours have time to evolve.

This hearty yoghurt chicken curry is full of flavour. Using our FAGE Total Yoghurt creates a thick and creamy curry sauce for the tender chicken, lentils and chick peas to slowly cook in.


Serves 4
250g FAGE Total
50ml vegetable oil
8 chicken thighs
1 cinnamon stick
4 cardamom pods
2 tsp ground coriander seeds
1 tsp turmeric
1 tbsp chilli flakes
2 onions chopped
2 cloves of garlic chopped
2 tsp freshly grated ginger
120ml water
1 x 400g tin green lentils
200g tin chickpeas in water, drained
45g flaked almonds

Serves 4
  1. Heat the oil in a casserole dish and seal the chicken until golden brown.
  2. Remove the chicken from the dish, and cook the spices off, starting with the cinnamon stick, cardamom pods, coriander seeds, then the turmeric and chilli.
  3. Reduce the heat then add the onions, garlic and ginger, cook until the onions are soft.
  4. Place the chicken back in the dish, pour over the yoghurt and the water and season to taste.
  5. Bake in a slow oven 160C / Gas Mark 3 for 2 hours, with a lid or sealed with tin foil.
  6. Add the lentils and chickpeas, stir then leaving the dish uncovered return to the oven and bake for a further 20 minutes.
  7. Once cooked, scatter with the flaked almonds.

Looking for more ideas? Why not try our Sri Lankan Pineapple Curry