Curry and rice, who doesn’t love it? I certainly do.
It’s something I usually crave at least once a week, particularly on the night of a hangover.
Alas, my purse, waistline and husband won’t allow me to eat an Indian curry every week, so what’s a girl to do?!
Try creating a healthier, and cheaper alternative that takes very little effort?! Um… YES!
This is a total cheats curry, so not quite as satisfying as a good old Indian takeaway, but it’s a very good compromise!
I tend to use as little meat as possible, usually just 2 chicken breasts. This is because I normally make this in a rush or at the end of the week, when I don’t have much in the fridge. So using meat sparingly helps, it also makes it cheaper! I make up for this with added chickpeas though, for a little extra protein and to help keep me full.
I can stretch this to 4 meals, we usually eat a large portion for our evening meal and then take a smaller portion to work the next day for lunch.
The chicken curry recipe below suggests to add a dollop of natural yoghurt per person (as pictured). This is the best way to serve, you can add it to the curry instead but I find that as I usually make this in a hurry, I never have time to allow the curry to cool first, so when you add the cold yoghurt to the sauce it can split. You definitely need the yoghurt to balance out the curry powder and tomatoes, but it’s best to dollop on top.
If you have any coriander, this would also make a great garnish sprinkled on top.
As you can see in the nutrition box below, not only is this chicken curry recipe quick and easy, it’s also low in saturated fat and a healthier alternative to a takeaway.
Guilt-free deliciousness, perfect!
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.