Healthy Chicken Curry Recipe

5:2 chicken curry

  • serves 6
  • Easy

This 5:2 chicken curry recipe bulks up on veg to keep the calories low. Freeze in portions for quick, midweek meals

Advertisement

Ingredients

  • onion 1 large, chopped
  • ginger chopped to make 1 tbsp
  • red chilli 1, diced
  • ground coriander or ground cumin or medium curry powder ½ tbsp of each
  • red peppers 2, seeded and diced
  • skinless chicken breasts 4, diced
  • cauliflower 1 small, cut into florets
  • chopped tomatoes 400g tin
  • baby spinach 200g

Method

  • Step 1

    Blend the onion, ginger and chilli with a splash of water in a small blender. Tip into a pan, and bring to a simmer. Add the spices with a pinch of salt, cook for a minute, then add the peppers, chicken and cauliflower, stir into the curry paste and cook for another 5 minutes.

  • Step 2

    Add the chopped tomatoes, half-fill the tin with water and tip into the pan. Simmer for 25 minutes until the chicken is cooked through. Cook for another few minutes if the sauce is too thin, then stir through the spinach until wilted. Season, and serve in bowls.

Want to know how to make chicken curry? Check out our best chicken curry recipes here...

Indian Chicken Curry Recipe With Garlic and Black Pepper
Indian Chicken Curry Recipe With Garlic and Black Pepper

Try another of our healthy curry recipes here

Chickpea and squash coconut curry in a grey pan

Nutritional Information

  • Kcals 170
  • Fat 2.2g
  • Saturates 0.4g
  • Carbs 10.6g
  • Fibre 4.8g
  • Protein 24.5g
  • Salt 0.7g
Advertisement