Magenta chicken curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 282.8
  • Total Fat: 3.8 g
  • Cholesterol: 108.8 mg
  • Sodium: 124.8 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 47.3 g

View full nutritional breakdown of Magenta chicken curry calories by ingredient
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I sometimes struggle to think up recipes to cook beetroot. This is just amazing I sometimes struggle to think up recipes to cook beetroot. This is just amazing
Number of Servings: 4


    1 dried chilli
    1 onion
    3 tbsp olive oil
    50g piece of ginger
    750g chicken pieces
    1 tbsp corriander
    200g Greek-style natural yoghurt
    2 raw beetroot
    1 small lemon


Serves 4
Place chilli in a cup and just cover with water (alternatively I used lazy chillis in a jar). Leave to soak while you peel and finely chop the onion. Heat oil in a large frying pan or wide based saucepan placed over a medium heat. Add the onion and fry, stirring occasionally, for 6-7 minutes until soft and golden.
meanwhile, peel and finely chop the garlic. Peel ginger and slice thinly into scraps. Cut chicken into bite-sized pieces. Remove chilii from its water. Split it lengthways, scrape away the seeds and chop into tiny pieces. Stir ginger, garlic and chilli into soften onion and cook for a further 3-4 minutes. Add corriander and fry for a further 30 seconds/ increase heat slightly and add chicken to the pan and stir fry for 5-6 mins until all pieces have turned from pink to white. Season chicken with 1/2 teaspoon salt and stir in yoghurt. Reduce heat to low, cover the pan and cook for 15 mins.
Meanwhile, use a potato peeler to peel the beetroot and grate them in the large hole of a cheese grater directly into a small saucepan. Add 300ml of water and the juice of half a lemon and cook, partially covered, for 10 -15 mins until beetroot is tender. Tip the beetroot into tje chicken. Stir and cook, uncovered, for a further 5-10 mins until curry is thick and all flavours have amalgamated. Taste and adjust the seasoning with salt and lemon juice.
This curry reheats well.

Number of Servings: 4

Recipe submitted by SparkPeople user MUSICALSHELLS.

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