Chilli chicken curry
By Roopa Gulati
A healthy flavour-packed curry that counts as one of your 5 a day, and it’s low in fat
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Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
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kcal 283
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fat 8g
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saturates 1g
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carbs 21g
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sugars 0g
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fibre 2g
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protein 34g
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salt 0.35g
Ingredients
- 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
Tip
Want more?See more curry recipes in our curry collection , or for more healthy options browse through our light supper collection.
Method
Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.
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.
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.
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.
