Another family favourite here – it’s great for getting onto the table really quickly when you’ve rushed in from work. I use chicken breasts for this recipe, as they cook so quickly. In fact they can go quite tough if you over-cook them; so for best results I tend to have everything else cooked before I add the chicken.

It’s suitable for the whole family too, for although it’s called a curry, it’s more spicy and flavoursome rather than blow-your-head-off hot.

Minus the chicken, it works perfectly as a vegetarian option too – I add cauliflower florets, baby corn and 1inch lengths of French beans, but I’ll leave it to you to pick your own favourites..

I have no idea why this was called ‘Indian-style’ chicken curry, when it’s got Greek yoghurt and sun-dried tomato paste as an ingredient.. Thankfully, the name doesn’t affect the delicious taste.


  • A large, shallow pan or a cooking pot
  • A saucepan to cook the rice.

INGREDIENTS: to feed 4-6 people.

  • 2 teaspoons of cumin seeds
  • Some low-calorie spray, or a dessertspoon of oil                                      onions (2)
  • A large onion, peeled and cut into fine wedges
  • 1 red, and 1 green pepper, deseeded and thinly sliced
  • A large finger of ginger, peeled and grated
  • 3 large cloves of garlic peeled and grated
  • 1 teaspoon of Paprika
  • 1 teaspoon Turmeric
  • 1 teaspoon of ground coriander
  • 1 teaspoon of plain flour (optional – I honestly never use it)
  • 1 green chilli, deseeded and chopped
  • 4 skinless chicken breasts, each cut into 3/4 pieces
  • 1 x 200g tub of Full-Fat (see NOTES) Greek yoghurt
  • 2 heaped teaspoons of sundried tomato puree


  • P1170600Heat the pot, and dry-fry the cumin seeds; you will need to keep a close eye on them, as they can burn in a heartbeat.  When they are ready, a delicious aroma will fill the kitchen.
  • Add some low calorie spray or oil
  • Throw in the peppers and onions, a splash of cold water, and stir in.
  • Reduce the heat, and cover the pot, and allow to cook gently – gently mind! – for about 10 minutes until they are well softened.
  • Then stir in the ginger, garlic and chilli.

curry spices


  • Add the flour (if you’re using it – did I mention that I don’t?), all the spices, and the chicken, and cook on a medium heat, keeping it all moving for about 5-10 mins until the chicken has changed colour. Keep an eye here, and add a little more water only if the spices stick on the bottom of the pan. There shouldn’t be a lot of liquid in this recipe.
  • Allow to cook, uncovered, on a low heat until the chicken is cooked ( about 5 minutes). **If you’re planning to freeze it, just go as far as here in the recipe**
  • Remove from the heat and let it sit for a few minutes.
  • Mix the sun-dried tomato paste into the yoghurt, then put it all into the curry. Leave it to acclimatise for a minute or two, then blend gently into the mixture in the pan. It should all turn a lovely creamy reddish colour










Taste, and add salt as needed.

I serve this simply, with naan bread and plain basmati rice.



  • If you’re going to make this today to either serve tomorrow or to freeze, follow the recipe until ** To complete the recipe,  add the yoghurt and  sun-dried tomato paste when you’ve reheated it fully. As soon as the chicken is cooked, remove the pot from the heat – you don’t want over-cooked Chicken breast!
  • A word of warning – its best to use the full fat Greek yoghurt, as half-fat, or fat-free yoghurt tends to split when you add it to the hot sauce. Whilst it doesn’t affect the taste, it can look a bit strange, and all you need is one person at the table to comment on it…
  • You’ll have noticed that apart from the yoghurt, there is no added fat in this recipe, so I always consider it to be a healthy option for dinner. Without the flour, it’s also Gluten-free, as far as I know (I’m not an expert on Gluten-free cooking)
  • You can of course use either a low-fat or fat-free yoghurt, but my advice in any case is to remove the pot from the heat, and allow it to cool for 5 minutes before adding the yoghurt, to reduce the chance of it splitting.
  • This curry works  particularly well as a vegetarian dinner too – I use whatever’s about – I particularly like cauliflower, baby sweetcorn and sugar-snap peas. A tin of Chickpeas adds extra protein!



I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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