How to make Clodagh McKenna’s easy chicken curry

This is a super-fast and simple way to make a delicious curry.

I am using leftover roast chicken, but of course you can use raw chicken (just cook it off first), beef, pork, prawns or make it vegetarian by using chickpeas or a mix of pulses. You could also add in a handful of frozen peas, that will add a lovely sweetness to it.

You can watch me make it on my IGTV channel @clodagh_mckenna with a delicious glass of Gavi di Gavi!

Easy Chicken Curry

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Serve with: Broglia Gavi di Gavi DOCG, £10.49 from Waitrose


  • 1 tbsp olive oil 
  • 1 onion, diced
  • 3 cloves of garlic 
  • 1 tbsp fresh ginger, grated
  • 2 tsp ground cumin 
  • 2 tsp paprika
  • 1 tsp garam masala
  • 3 tbsp tomato puree 
  • 200g natural yoghurt
  • 400ml chicken stock/ broth, hot  
  • Juice of 1 lemon 
  • 400g cooked chicken (shredded) 


Place a saucepan or casserole dish over a low heat and add the olive oil. Stir in the onion, garlic and ginger, cover and cook for two minutes.

Next remove the lid and add the cumin, paprika, garam masala and tomato puree. Stir and cook for two minutes.

Stir in the yoghurt, chicken stock and juice of the lemon. Season with sea salt and freshly ground black pepper.

Lastly add the cooked shredded chicken and stir well – cook for 10 minutes.

If you are using raw chicken, cook them separately in the oven. Once cooked, slice into shreds.

Follow Clodagh McKenna on Instagram @clodagh_mckenna


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