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NATIONAL CURRY WEEK from 22nd - 28th November 2009
Spice things up with Onken Natural yogurt this National Curry Week

OnkenImmerse yourself in the world of aromatic spices and celebrate National Curry Week from 22nd - 28th November.

Whether it's hot and spicy or mild and creamy, cooking Indian food at home has never been more popular with over 453 million homemade curries being prepared in the UK in the last year alone - that's a 24% increase on the year before.

So join in with this year's National Curry Week by hitting the kitchen and conjuring up your very own delicious Indian meal, using every chef's staple ingredient, Onken Natural yogurt.

Chicken Tikka Masala

Balti Flavoured Chicken Breasts

Lamb Dopiaza

To get in the mood for some spice, check out these quirky curry facts:

  • The curry industry is worth a whopping £250 million.
  • Chicken Tikka Masala is the UK's most popular dish. But this so called 'Indian' dish actually originates from Britain after an Indian chef had the idea to add tomato sauce to a traditional chicken curry recipe.
  • The balti curry was invented in Birmingham in the 1970s by Pakistani and Kashmiri immigrants.
  • 2009 celebrates the 200th anniversary of the UK's first ever curry house. The Hindustani Coffee House opened in 1809 in London's Portman Square.

You can rely on Onken's Natural yogurt range as an essential ingredient in any Indian dish that delivers a great taste time and time again. Made with wholemilk and live bio cultures, this versatile ingredient delivers a unique, mild and creamy flavour - and as there are four delicious varieties to choose from, there's one to suit every Indian dish:

  • Onken yogurtOnken Natural Set is the UK's best selling natural yogurt - this sumptuous cooking ingredient is perfect for adding body to any curry dish, but can also be used to create a delicious marinade. Try smothering it over chicken for 30 minutes with your favourite Indian spices to tenderise and provide moistness and taste.
  • Onken Natural Smooth - the newest addition to the Onken family, this silky, thick pouring yogurt adds a subtle flavour to all curry dishes - especially Masalas and Baltis. Drizzle it over any Indian meal to cool down spice and add a mild and creamy flavour.
  • Onken Natural Greek - Dollop Onken's thickest and creamiest yogurt into any curry recipe for a lower fat alternative to cream or crème fraîche. This moreish Greek yogurt tastes great when stirred into a creamy Korma or mix 100ml with a tablespoon of curry paste and fresh coriander to make a spicy dip for poppadoms.
  • Onken Natural Fat Free - Ideal for those who are looking for a curry ingredient which is lower in fat and calories. Stir through any dish to add a delicious fresh taste or use it to make a cooling raita by combining with fresh mint, chopped cucumber and a teaspoon of turmeric.


Try these fantastic recipes using Onken yogurt to create the perfect, mouth-wateringly creamy curry.


This dish uses yogurt to marinate and tenderise the chicken as well as complimenting the flavours in the Masala sauce. To neutralise the spicy flavours serve accompanied with a Cucumber Raita and Mango chutney.

Chicken Tikka MasalaIngredients for Chicken Tikka Masala

200 ml Onken Natural Set Yogurt
2 tablespoons Tikka Masala paste
4 chicken breasts each cut into 5 - 7 pieces

1 tablespoon sunflower or vegetable oil
2 green chillies, deseeded and chopped
1 medium onion, skinned and finely chopped
2 cloves garlic, crushed
1 dessertspoon black onion seeds
1 tablespoon Tikka Masala paste
1 x 200g can chopped tomatoes
1 tablespoon lemon juice
100 ml coconut milk
75 ml Onken Set yogurt
2 tablespoons fresh coriander, chopped

How to make Chicken Tikka Masala

  • Place the 200 ml set yogurt into a medium bowl and stir in the Tikka Masala paste until blended, add the cut chicken breasts and coat well with the spiced yogurt, cover and place in the refrigerator for 2 - 3 hours.
  • Heat the oil for the sauce in a medium saucepan, add the chilli, chopped onion, crushed garlic and onion seeds, gently fry for 5 minutes until the onion is just tinged with brown.
  • Add the Tikka Masala paste to the onion mix and fry for 30 seconds then add the chopped tomatoes, lemon juice and coconut milk to the pan, gently bring to the boil, reduce the heat and simmer for 15 minutes until all the ingredients are blended together, stir occasionally.
  • Meanwhile, divide the chicken between 4 oiled skewers, add any of the residue spiced yogurt to the sauce while it is simmering.
  • Cook the chicken under a preheated hot grill for 10 - 15 minutes, turning frequently until cooked through.
  • Remove the chicken from the skewers and add to the sauce along with the remaining yogurt and fresh coriander, heat through for a couple of minutes and serve with either rice or Naan Bread.


If you don't wish to have the Tikka Masala too spicy and hot reduce the quantities of Tikka Masala paste or use just one chilli.

Serves 4


The marinade helps tenderise and flavour the chicken breast which enables them to stay lovely and succulent. A wonderful dish to cook on the BBQ.

Balti Flavoured Chicken BreastsIngredients for Balti Flavoured Chicken Breasts

4 skinless chicken breast fillets
150 ml (¼ pt) Onken Natural Set Yogurt
30 ml (2 tbsp) Balti curry paste
2 cloves garlic - peeled and crushed
3 cm (1 ½ inch) fresh root ginger - peeled and grated
1 lime - grated zest and juice
2 x 15 ml sp (2 tbsp) fresh coriander, chopped

How to make Balti Flavoured Chicken Breasts

  • Make 3 deep cuts in each chicken breast fillet and place in a shallow dish.
  • Mix all the remaining ingredients together in a bowl.
  • Pour the marinade over the chicken, mix well to coat, cover and chill for 2 - 3 hours.
  • Preheat the oven to 190°C / 375°F / Gas Mark 5.
  • Place the chicken on a rack over a roasting tin and cook for 30 - 35 minutes or until the chicken is cooked through.
  • Serve with aromatic rice and a wedge of lime.


Other flavoured curry pastes can be used instead of the Balti.

Serves 4


This traditional Indian dish uses yogurt in cooking to help tenderise the lamb and bring out its full flavours.

Ingredients for Lamb Dopiaza

30 ml (2 tbsp) vegetable oil
2 large onions, sliced finely
4 garlic cloves, 2 of them crushed
675g (1.1/2 lb) boneless lamb shoulder,
cut into 2.5 (1 inch) cubes.
5 ml sp (1 tsp) chilli powder
2.5 (1inch) piece ginger root, grated
2 fresh green chillies, deseeded and chopped
2.5 ml sp (1/2 tsp) ground turmeric
200 ml (7 fl oz) Onken Natural Smooth Yogurt
salt and ground black pepper for seasoning
2 cloves
2.5 cm (1 inch) piece of cinnamon stick
175 ml (6 fl oz) water
2 x15 ml sp (2 tbsp) chopped fresh coriander
30 ml (2 tbsp) lemon juice
Naan bread to serve

How to make Lamb Dopiaza

  • Heat the oil in a large saucepan, preferably oven proof and add 1 of the onions and the garlic. Cook for 2 - 3 minutes, stirring constantly.
  • Add the lamb and brown all over. Remove and set aside.
  • Add the chilli powder, ginger, chillies and turmeric and stir for a further 30 seconds.
  • Add the yogurt, cloves, cinnamon stick, salt and pepper and the water.
  • Return the lamb to the pan. Bring to the boil.
  • Transfer to the oven or ovenproof dish and place uncovered in a preheated oven at 180°C / 350°F / Gas Mark 4 for 40 minutes. Check the seasoning.
  • Stir in the remaining onion and cook uncovered for a further 40 minutes.
  • Add the fresh coriander and lemon juice. Serve with Naan bread and extra yogurt.


This dish will freeze successfully for up to 6 weeks.

Serves 4


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