Chicken Korna is a great family favourite.


Serves 4

  • 3 tablespoons of Sunflower oil
  • 3 onions, peeled and diced
  • 2 garlic cloves peeled and finely chopped
  • A knob of ginger grated
  • 2 tablespoons of Korma paste
  • 4 chicken breast fillets, each one cut in 3
  • A squeeze of lemon juice
  • 500ml Clonakilty Irish yoghurt
  • Season with a dessert spoon of chutney, salt and pepper or a dish of lemon juice depending on your taste.

Irish yogurt flatbreads

  • 250g self-raising flour (plus more for dusting)
  • Level teaspoon of baking powder
  • 250g of Irish yogurt natural yogurt
  • 2 tbsp sunflower oil
  • Flatbread

Irish yogurt riata

  • ½ cucumber, peeled and de seeded and finely sliced
  • 1 garlic clove
  • 2 Teaspoons of mint sauce
  • 250ml Irish yogurt (natural)


  1. Heat the oil in a large frying pan over a gentle heat , add the onion and fry gently for 5-10 minutes until soft and sweet.
  2. Add the garlic, ginger and curry paste and cook for a further minute or so. Add the chicken to the pan and stir gently until the chicken is coated with the spicy onions, squeeze half a lemon over the chicken and gradually add the yoghurt.
  3. Stir in 200ml of water, simmer for 30 minutes until the chicken is cooked.
  4. Season to taste.
  5. Serve with Irish yogurt flatbreads

Irish yogurt flatbreads

  1. Sieve flour and baking powder into a mixing bowl, add natural yogurt and spoon of oil and mix until a dough is formed.
  2. Flour the worktop.
  3. Divide the dough into four, and roll out 2/3mm thick
  4. Heat a frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.

Irish yogurt riata

  1. Combine all ingredients together and let stand for 20 minutes to let the flavours develop