Serves Four


  • 600g boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 2 garlic cloves peeled and finely chopped
  • 1 tin chopped tomatoes (400g)
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tsp chilli flakes
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 2 tbsp low fat natural or Greek Yoghurt
  • 1 onion cut into wedges
  • 1/2 green pepper cut into chunks
  • 1/2 red pepper cut into chunks
  • 2 large tomatoes, quartered


Cut the chicken into bite sized chunks and put to one side.

Heat a tablespoon of olive oil in a deep frying pan over a high heat.  Add the garlic, chilli, cumin, garam masala, turmeric and salt.  Stir-fry for one minute.  Add the chopped tomatoes, yoghurt and chicken giving it a good stir.  Bring to the boil and simmer uncovered for 20 minutes or until the chicken is cooked and the sauce has reduced by one-third.

While the chicken is cooking heat the remaining oil in a clean pan and stir-fry the onion, peppers and tomato chunks.  Stir-fry for a few minutes until the vegetables are tender.

Once the chicken is cooked add the stir-fry vegetables and serve.

Handy Hints

  • Don’t panic if the yoghurt starts to separate to begin with.  It will disappear into the sauce as it cooks.
  • Adjust the chilli to suit your tastes!
  • Use fresh green chillies of chilli flakes.

Note:  I can’t take complete credit for this recipe.  It is my take on the Hairy Dieters Chicken Jalfrezi.