Chilli chicken curry

A healthy flavour-packed curry that counts as one of your 5 a day, and it’s low in fat

  • Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 283
  • fat 8g
  • saturates 1g
  • carbs 21g
  • sugars 0g
  • fibre 2g
  • protein 34g
  • salt 0.35g


  • 1 medium onion, roughly chopped
  • 3cm root ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • ½ tsp turmeric
  • ¼ tsp hot chilli powder or ½ tsp cayenne pepper
  • 230g can chopped tomatoes
  • 350g potatoes, peeled and cut into rough chunks
  • 500g boneless skinless chicken breasts, cut into 3cm chunks
  • ½ tsp garam masala
  • 2 tbsp chopped fresh coriander
  • natural yogurt, to serve


Want more?
See more curry recipes in our curry collection , or for more healthy options browse through our light supper collection.


  1. Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.

  2. Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.

  3. Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.

  4. Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.

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