eCook Meal
Ultimate Chicken Curry
with coriander yoghurt & toasted roti
An easy, wholesome, and delicious weeknight dinner! There is little effort needed, but the results will make it seem as if you spent hours in the kitchen. Creaminess, spiciness, saltiness, sweetness, and tanginess are all present in this amazing curry. Enjoy a big bowl of yum!
Serving guide
Choose your portion size.
BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced Chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the Chicken pieces and fry for 1-2 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 300ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 15-20 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the Yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 1 lemon wedge, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious Chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed roti. Serve any remaining lemon wedges on the side.
BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced Chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the Chicken pieces and fry for 1-2 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 600ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 15-20 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the Yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 2 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious Chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side.
BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the sliced Chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the Chicken pieces and fry for 2-3 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 900ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 20-25 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the Yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 3 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious Chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side.
BRING THE SPICE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft and translucent, shifting occasionally. Add the sliced Chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the Chicken pieces and fry for 2-3 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 1.2L of water, adding more if necessary. Mix until fully combined. Leave to simmer for 20-25 minutes, until the chicken is cooked through and the potatoes are soft.
TAKE THE HEAT OFF
In a small bowl, combine the Yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 4 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
TOAST THEM UP
Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
TIME TO NOM!
Dish up a bowl of the delicious Chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.09
for 4 servings · R58.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 170 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 57% of packR11.33
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Free-range Chicken Leg Quarters needs 4Free Range Tandoori Masala Style Chicken Leg Quarter Avg 1.2 kg R149.99 · whole pack (size can't be divided)R149.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Tomato-curry Paste
- Whole Wheat Rotis
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ultimate Chicken Curry?
The preparation time for Ultimate Chicken Curry with coriander yoghurt & toasted roti is between 15 and 20 minutes.
What is the total time required to make Ultimate Chicken Curry with coriander yoghurt & toasted roti?
The total time required to make Ultimate Chicken Curry with coriander yoghurt & toasted roti is between 25 and 30 minutes.
How many servings does Ultimate Chicken Curry provide?
4 servings
What are the main ingredients in Ultimate Chicken Curry?
Carrot, Chicken, Chilli, Free-Range Chicken Leg Quarter, Fresh Coriander, Lemon, Onion, Potato, Tomato, Tomato-curry Paste, Whole Wheat Roti, Whole Wheat Rotis, Yoghurt
What is the nutritional information of Ultimate Chicken Curry?
Calories: 1133, Carbs: 119 grams, Fat: grams, Protein: 75.4 grams, Sugar: 27.4 grams, Salt: 1266 grams
How do I prepare Ultimate Chicken Curry?
TOAST THEM UP: Place a clean pan over a medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. TIME TO NOM!: Dish up a bowl of the delicious chicken curry. Dollop over the creamy coriander yoghurt and serve the carrot salsa on the side. Sprinkle over the remaining coriander and side with the warmed rotis. Serve any remaining lemon wedges on the side. BRING THE SPICE: Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft and translucent, shifting occasionally. Add the sliced chilli (to taste) and tomato-curry paste. Fry for a minute until fragrant, shifting constantly. Add the chicken pieces and fry for 1-2 minutes per side, until browned. Add the potato chunks, the cooked chopped tomato, and 600ml of water, adding more if necessary. Mix until fully combined. Leave to simmer for 15-20 minutes, until the chicken is cooked through and the potatoes are soft. TAKE THE HEAT OFF: In a small bowl, combine the yoghurt with ½ the chopped coriander and seasoning. In a separate bowl, combine the grated carrot, the juice from 2 lemon wedges, ½ the remaining coriander, a sweetener of choice (to taste), and seasoning.
What should be prepared from my kitchen to make Ultimate Chicken Curry?
Carrot, Chicken, Chilli, Free-Range Chicken Leg Quarter, Fresh Coriander, Lemon, Onion, Potato, Tomato, Tomato-curry Paste, Whole Wheat Roti, Whole Wheat Rotis, Yoghurt
How many calories does Ultimate Chicken Curry have?
1133 calories
How much fat content does Ultimate Chicken Curry have?
grams