Chicken & Potato Curry with Raita


  • For the curry:
    • 300g new potatoes
    • 1x tablespoon oil
    • 2 small chicken breasts (approx. 250g)
    • 1 onion
    • 1x tablespoon of madras curry powder
    • 1x 400g can chopped tomatoes
    • 50ml water
  • For the raita:
    • 150g fat-free natural yoghurt
    • ¼ cucumber
    • 1x tablespoon of fresh mint


    1. Add your washed, cut potatoes to a pot of salted, boiling water and cook for 10 minutes.
    2. Meanwhile prepare the raita. Peel the cucumber and scoop out the centre with a spoon before grating what you are left with. Chop or tear the mint. Pour the yoghurt into a serving bowl and add the cucumber and the mint. Mix.
    3. Peel and chop the onion.
    4. Cut the chicken into small pieces.
    5. Heat the oil in a large pan. Add the chicken. Then the onion. Fry for around 5 minutes until the outside of the chicken begins to brown.
    6. Add the curry powder and cook for another minute.
    7. Add the can of tomatoes and the water.
    8. Drain your potatoes then add them to the curry. Cook until the mixture has reduced slightly.
    9. Serve with your raita and some naan bread.