• 1 kg chicken pieces
  • 45 ml (3 tbsp.) oil
  • 2 large onions, finely chopped
  • 30 ml (2 tbsp.) garlic and ginger paste
  • 15 ml (1 tbsp.) curry paste
  • 5 ml (1 tsp.) garam masala powder
  • 2 x 410 g cans chopped tomato
  • 750 ml chicken stock
  • Salt, to taste
  • Fresh coriander, to garnish
  • Lemon wedges, to serve
  • Basmati rice or roti, to serve
For the avocado coconut sambal:
  • 1 ripe avocado, peeled, stoned and diced
  • 30 ml (2 tbsp.) desiccated coconut
  • Juice and zest of 1 lemon
  • 30 ml (2 tbsp.) fresh coriander, finely chopped
For the avocado mint yoghurt:
  • 1 ripe avocado, peeled, stoned and diced
  • 75 ml (5 tbsp.) plain low-fat yoghurt
  • 1 green chilli, deseeded and chopped (optional)
  • 125 ml (1/2 cup) mint leaves, washed and chopped
  • 125 ml (1/2 cup) coriander leaves, chopped


  1. Pat the chicken pieces dry with paper towel and season with salt. Heat the oil in an oven proof pan. Add the onion and ginger-garlic paste. Sauté until the onion is translucent, about 2 – 3 minutes. Then add the powder spices, and paste, taking care they don’t burn, fry for 1 minute and add the chopped tomatoes to the mixture in the pan.
  2. Add the chicken pieces to the pan and stir well until they are coated in the sauce. Cook until they start changing colour and turn golden brown, about 10 – 15 minutes.
  3. Stir the chicken stock into the sauce. Cover the pan and gently simmer until the chicken cook through and the meat juice are clear when the thickest part of the meat is pierced with a skewer, about 30 – 40 minutes.
  4. To make the avocado coconut sambal, combine all the ingredients in a small bowl and set aside until serving.
  5. To make the avocado mint yoghurt, whizz all the ingredients in a food processor until smooth.
  6. To serve, garnish the chicken with coriander. Serve with lemon wedges, avocado coconut sambal, avocado mint yoghurt and basmati rice or roti.