Chicken curry

  • serves 4
  • Easy

Chicken curry is a family favourite and is easier to make at home than you may think. This recipe adds cauliflower too to add a bit of crunch and bulk it out. Freshly-ground spices work bet for this, and put the cloves, cardamom and cinnamon sticks in a muslin bag to make them easy to fish out before serving.



  • onion 1, finely sliced
  • green bird’s eye chilli 1 (more if you want it hotter)
  • root ginger 1 knob, grated
  • vegetable oil
  • garlic 3 cloves, crushed
  • ground coriander 2 heaped tbsp
  • cumin 1 heaped tbsp
  • turmeric 1 tsp
  • chicken 800g, cubed (thighs or breast)
  • salt 1 tsp
  • cloves 3
  • cinnamon 1 stick
  • cardamom pods 3
  • chopped tomatoes 1 tin (good quality)
  • cauliflower 1, broken into florets
  • coriander ½ bunch
  • lemon ½, juiced


  • Step 1

    Fry the onion, chilli and ginger in 1 tbsp vegetable oil for 2 minutes and add the garlic. Almost immediately add the ground coriander, cumin and turmeric. Stir vigorously and cook for about 2 minutes. Add a splash of water every now and then to prevent sticking. Now throw in your chicken, salt, cloves, cinnamon, cardamom and tomatoes. Put a lid on the pot and cook on a medium heat for about 20 minutes.

  • Step 2

    Add your cauliflower and cook for a further 10 minutes. The cauliflower will still have a lovely crunchy texture. Turn off the heat. Add the coriander and lemon juice.

Nutritional Information

  • Kcals 387
  • Carbs 15.5g
  • Protein 56.4g
  • Fat 11.5g
  • Salt 1.73g
  • Fibre 5g