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Chicken Curry with Patak's Biryani Paste

A rich, aromatic curry using Patak's Biryani Paste — deeply spiced and ready in under an hour. Finished with yoghurt for a silky sauce.

chickencurryquickspicy
Prep: 10 min
Cook: 35 min
Total: 45 min
Serves: 4
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Ingredients

  • 600g chicken thighs or breasts, cut into chunks
  • 3–4 tbsp Patak’s Biryani Paste
  • 1 large onion, finely sliced
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tin (400g) chopped tomatoes
  • 150ml chicken stock
  • 100ml natural yoghurt
  • 2 tbsp oil (vegetable or ghee)
  • Salt to taste
  • Fresh coriander to serve

Method

  1. Fry the onions in oil over medium heat for 8–10 minutes until golden and soft.
  2. Add garlic and ginger, cook for another minute.
  3. Add the biryani paste and stir through, cooking for 2 minutes until fragrant.
  4. Add the chicken and coat well in the paste. Cook for 4–5 minutes until sealed.
  5. Pour in the tomatoes and stock, stir well, and bring to a simmer.
  6. Cook for 20–25 minutes on low heat until the chicken is cooked through and the sauce has thickened.
  7. Stir in the yoghurt off the heat to finish — don’t boil after adding it or it may split.
  8. Season with salt, garnish with coriander and serve with rice or naan.

Tips

The biryani paste is quite spiced and aromatic so you don’t need much else. If you want it richer, add a splash of coconut cream at the end. If you want more heat, add a chopped green chilli with the garlic.