chicken curry recipe

Quick Chicken Curry

easy chicken curry

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!

low fat chicken curry

Quick Chicken Curry
 
Prep time
Cook time
Total time
 
A quick and simple chicken curry, for when you're trying to be good but NEED that curry fix.
Recipe type: lunch
Cuisine: Indian
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 2 chicken breasts
  • 3 tablespoons curry powder (I use hot)
  • 1 large cooking onion
  • (optional 1 bell pepper any colour)
  • 1 tin of chopped tomatoes
  • 1 chicken stock cube
  • 1 tin of cold water (measured using a used tomato tin)
  • 1 tin chickpeas (400g)
  • 5 cardamom pods
  • handful of sultanas
  • pinch of salt and pepper
  • 1 large clove of garlic
  • 4 tablespoons natural yoghurt
Instructions
  1. Heat the olive oil in a saucepan or deep frying pan on a medium heat.
  2. Dice the chicken into bitesize chunks and add to the pan with the curry powder.
  3. Mix well so the chicken is coated in the curry powder and saute for 5 minutes stirring occasionally to evenly cook the chicken.
  4. Slice the pepper (if using) and onion and add to the pan, cook for a further 5 minutes until the vegetables have started to soften.
  5. Add the chopped tomatoes, refill the tin with cold tap water and add that too.
  6. Sprinkle the chicken stock cube, cardamom pods and sultanas into the curry and stir.
  7. Season with salt and pepper and crush the garlic clove into the curry, and mix well.
  8. Simmer on a low-medium heat (the curry should be bubbling slowly) for 20 minutes to thicken. While you are waiting you can cook your rice.
  9. Serve with rice and 1 tablespoon of natural yoghurt per serving.
 

quick chicken curry

About the Author Lisa

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.

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