chicken curry

Yoghurt Chicken Curry



4 servings

Prep time

10 minutes or Overnight

Cooking time

30 minutes



Yoghurt chicken curry is a fresh rendition on the classic Fiji – Indian dish. Over the years, it has become an extremely popular dish throughout the country. People of all backgrounds love and enjoy its rich and aromatic flavour. This recipe is a slight variation of the classic chicken curry that does not include yoghurt. It isn’t necessary to use all the listed ingredients to make this curry and you can always add any vegetables of your liking to enhance it’s flavour.

This recipe was created by my husband who loves to experiment with classic flavours. This dish had become his signature one for quite a few years owing to its uniqueness, especially in Fiji. It is a creamy twist on the classic dry fry recipe and not quite the suruwa (gravy rich) curry that we are used to. With the addition of tomatoes and potatoes, it is a very rich and indulgent chicken curry.

You can enjoy this curry with roti or rice and even with dalo or cassava. Happy cooking!


  • 500g Chicken Thighs

  • Cup of Plain Yoghurt

  • 2 Tbsp Ginger Garlic Paste

  • Chilli Paste – to taste

  • 3 Fresh Tomatoes – Diced (Alternative: Canned Tomatoes)

  • 1 Diced Onion

  • 1 Sprig of Curry Leaves (Optional)

  • Salt to Taste

  • Masala – 2 Tbsp

  • Tumeric Powder – 1 tsp

  • Lemon/Tamarind – To Taste

  • Cumin, Mustard and Fenugreek Seeds – 1 Tsp

  • 2 Large Potatoes – Diced

  • Fresh Coriander (Optional)


  • In a glass bowl mix the chicken pieces with ginger garlic and chilli paste. Add the yoghurt (use just enough to coat the chicken evenly, do not put the whole cup if it is too much)
  • Add a pinch of turmeric to add colour and marinate overnight (you can alternatively refrigerate for a few hours or even cook immediately)
  • Heat oil in a non stick pan, add some curry leaves, cumin, mustard and fenugreek seeds (optional) till they begin to crackle and pop
  • Once the seeds are popping, add the diced onion and sprinkle a pinch of salt to sauté
  • When the onion is light brown, add the tomatoes and cook till a thick gravy forms
  • Carefully add the marinated chicken, add desired amount of salt and cook till the water evaporates from the pot. Once the curry begins to catch to the bottom of the pot, add the potatoes and other vegetables that you prefer
  • Once the potato is added, sprinkle the masala or coriander powder and combine. Add some water if the curry is sticking to the bottom of the pot
  • Cook till potatoes easily break apart and add more water to form a desired consistency of gravy. Taste the curry and add more salt if needed and squeeze some lemon juice as desired
  • Garnish with fresh coriander and serve hot with basmati rice, roti or dalo and fresh salad.

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