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Golden Chicken Curry


  • 3Tbsp (45 ml) butter
  • 1kg chicken breast fillet, sliced into strips
  • 1Tbsp (15 ml) fresh ginger, grated
  • 1Tbsp (15 ml) crushed garlic
  • 2tsp (10 ml) coriander
  • 2tsp (10 ml) cumin
  • 1tsp (5 ml) garam masala
  • ¼ tsp chilli powder
  • 1cup tomato puree
  • 1/3cup plain yoghurt
  • ½ cup thick cream
  • ¼ cup flaked almonds, toasted, to serve
  • Coriander leaves to serve


  1. Heat a little butter in a large pan and cook the chicken in batches until browned.
  2. When brown, remove from heat and place chicken on a plate.
  3. Reduce heat to medium and add any remaining butter. Add ginger and garlic and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder. Cook for 30 seconds. Add tomato puree, 125 ml water and a pinch of salt and simmer for 10 minutes.
  4. Return chicken to saucepan with yoghurt and cream. Simmer for a further 10 minutes or until chicken is cooked. Ladle into bowls, sprinkle with almonds and coriander. Serve with rice or roti.