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prep time: 15 MIN
cook time: 30 MIN

Evia Inspired Recipes



Recipe by EVIA Yoghurt


Evia Greek Natural Yoghurt available in 170g & 700g

  • 8 chicken thighs
  • 500g Evia Greek natural yoghurt
  • 1 tsp ground cumin
  • 3 tbs vegetable oil
  • 1 onion, grated
  • 2 garlic cloves, grated
  • 1 tsp cumin seeds
  • ½ tsp ground ginger
  • 1 tsp ground tumeric
  • 1 tsp garam masala
  • 1 cinnamon stick
  • 400g tin diced tomatoes
  • 100ml chicken stock
  • 400g tin chickpeas
  • 60g baby spinach leaves
  • 1 tbs parley, chopped
  • 500g couscous

Cut the chicken into rough chunks. Place 300g yoghurt and ground cumin in a bowl and stir to combine. Add in the chicken and stir to coat. Cover and refrigerate overnight.

Heat vegetable oil in a large heavy based pot over medium heat. Add cumin seeds and stir until fragrant, around 30 seconds.

Add in the grated onion and garlic to the pot, and cook until softened, around 5 minutes. Add in ground ginger, ground turmeric and garam masala and stir to combine.

Add the tin of tomatoes and cook, stirring for 5 minutes.

Add the chicken to the pot, along with chicken stock. Simmer without lid, stirring occasionally for 25-30 minutes, until the chicken is cooked.

Whilst curry is cooking, cook couscous according to packet directions. Fluff up with forks and stir through chopped parsley.

When the curry is ready, stir in the baby spinach leaves until just wilted and remove from heat.

Serve curry with couscous, and remaining yoghurt.



Fibre
No Added Sugar
Probiotic & Live Cultures
No Preservatives or Artificial Colours
Source of Calcium
No Gelatin or Thickeners