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Chicken, Tamarillo & Chilli Curry with Coriander Yoghurt


PREP TIME: 15 minutes

COOK TIME: 40 minutes


10 ripe tamarillos

2 Tbsp sunflower oil

1 large brown onion, chopped

Thumb sized piece of ginger, peeled and grated

6 garlic cloves, crushed

½ teaspoon crushed red chilli flakes

1 Tbsp garam masala

2 tsp brown sugar

2 Tbsp tomato paste

1 can coconut milk

3 skinless, boneless chicken breasts, cut into chunks

1 cup Greek yogurt

Large bunch coriander, roughly chopped

Juice of half a lemon or lime

For the curry:

  • Halve and scoop flesh of tamarillos into a food processor and blend to a pulp.

  • Heat oil in a deep-sided frying pan and cook the onion for 5 minutes.

  • Add the ginger, garlic and chilli flakes and cook for 1-2 minutes.

  • Stir in the garam marsala, sugar and tomato paste and cook another 30 seconds.

  • Add tamarillos and bring to a boil then reduce heat to medium and cook, stirring often until sauce thickens, 6-8 minutes.

  • Add coconut milk and cook, stirring occasionally, until sauce thickens, approx. 20 minutes; taste and season with sea salt.

  • Add chicken and reduce heat to low. Cook, partially covered, until chicken is cooked through, 8–10 minutes. Check seasoning and add more salt if needed.

For the Yoghurt:

  • Stir yoghurt, a big pinch of salt, lemon juice and coriander in a small bowl.

To serve:

Drizzle yogurt sauce over curry and top with extra coriander.


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