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Yoghurt Chicken Curry

This delicious curry is fast, simple and a super healthy alternative to butter chicken. 


To Serve:


  1. In a large skillet over medium-high heat, sauté the onion, carrot garlic, and ginger in a drizzle of olive oil with a pinch of salt for 3-4 minutes, until the onion is translucent and the garlic is fragrant.
  2. Add the chicken breast pieces and continue to cook for 5-7 minutes, until they are browned on all sides.
  3. Add the cumin, coriander, turmeric, paprika, and cayenne pepper (if using) to the skillet and stir to coat the chicken and vegetables with the spices.
  4. Add chicken broth and stir to combine. Reduce the heat to low and let the curry simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly. When the curry has 5 minutes cook time remaining, stir in green beans and spinach. Once greens are cooked, remove curry from heat and stir through yoghurt. Season with salt and pepper to taste.
  5. Serve rice topped with curry and sprinkle over coriander. 


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Chats with Han – Toni Street

Toni Street shares what being healthy means to her and the challenges of her autoimmune disease. We talk about running the house and managing busy routines.