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rate
Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 500 g chicken, cubed
  • 1 onion, diced
  • 1 2 inch cinnamon stick
  • 2 cloves
  • ¾ tsp garlic
  • ¾ tsp ginger
  • ½ tsp turmeric
  • ½ tsp red chilli (more if you want it hotter)
  • ¾ tsp cumin
  • ¾ tsp coriander
  • ½ tsp garam masala
  • salt to taste
  • small bunch of coriander
  • 1 tsp lemon juice
  • rice to serve
Healthy Chicken Curry Healthy Chicken Curry

Healthy Chicken Curry

Packed full of flavour this simple chicken curry is a great alternative to your takeaway! Using spices and tomatoes the sauce has no butter, cream or yoghurt making it as healthy as can be!


  1. In a deep pot, add 2 tbsps of oil (we used coconut) and add the cinammon and cloves. Once they start to become fragrant, add the onions and cook this for about 10 minutes on a low to medium heat. Be careful not to burn them.
  2. Once the onions have cooked down, add the tomatoes and mix. Cook this until the liquid starts to disappear and it lookks dry. Once you have reached this point, add the spices (except the garam masala), garlic and ginger and mix)
  3. Stir this and cook for a further 5 mintues.
  4. Add in the chicken, mix and add a lid to the pot and cook for 15 minutes stirring occasionally.
  5. After 15 minutes, you can add the water (we added about 1/2 a tins worth)
  6. Add in the garam masala, lemon and coriander
  7. Serve with rice
Healthy Chicken Curry Healthy Chicken Curry

Healthy Chicken Curry

Packed full of flavour this simple chicken curry is a great alternative to your takeaway! Using spices and tomatoes the sauce has no butter, cream or yoghurt making it as healthy as can be!

favorite
print
rate
Prep 20 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 500 g chicken, cubed
  • 1 onion, diced
  • 1 2 inch cinnamon stick
  • 2 cloves
  • ¾ tsp garlic
  • ¾ tsp ginger
  • ½ tsp turmeric
  • ½ tsp red chilli (more if you want it hotter)
  • ¾ tsp cumin
  • ¾ tsp coriander
  • ½ tsp garam masala
  • salt to taste
  • small bunch of coriander
  • 1 tsp lemon juice
  • rice to serve
  1. In a deep pot, add 2 tbsps of oil (we used coconut) and add the cinammon and cloves. Once they start to become fragrant, add the onions and cook this for about 10 minutes on a low to medium heat. Be careful not to burn them.
  2. Once the onions have cooked down, add the tomatoes and mix. Cook this until the liquid starts to disappear and it lookks dry. Once you have reached this point, add the spices (except the garam masala), garlic and ginger and mix)
  3. Stir this and cook for a further 5 mintues.
  4. Add in the chicken, mix and add a lid to the pot and cook for 15 minutes stirring occasionally.
  5. After 15 minutes, you can add the water (we added about 1/2 a tins worth)
  6. Add in the garam masala, lemon and coriander
  7. Serve with rice