*This recipe is gluten-free according to industry standards
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Ingredients
- onion 1 small, roughly chopped
- ginger a thumb-sized piece, roughly chopped
- garlic 2 cloves, chopped
- green chilli 1-2, chopped
- coriander 25g, keep a few leaves back as a garnish
- coconut oil 2 tsp
- chicken breasts 4, cut into bite-sized pieces
- ground coriander 2 tsp
- ground cumin 2 tsp
- fat-free natural yogurt 100g
- lemon 1/2, juiced
To serve
- steamed basmati rice
Method
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Step 1
Put the onion, ginger, garlic, chilli and fresh coriander with 2 tbsp of water in a food processor and whizz to a purée.
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Step 2
Heat the coconut oil in a frying pan over a medium heat.
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Step 3
Season the chicken and fry for 4-5 minutes until browned.
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Step 4
Turn the heat to low, add the spices and cook for 2 minutes.
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Step 5
Tip the onion purée into the pan and fry for 2-3 minutes.
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Step 6
Add 150ml of water, and simmer for 15 minutes until the chicken is cooked through.
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Step 7
Stir through the yogurt and lemon juice, and serve with a few coriander leaves sprinkled on top and some steamed rice.
Want to know how to make chicken curry? Check out our best chicken curry recipes here…
Nutritional Information
- Kcals 247
- Fat 7.8g
- Saturates 1.3g
- Carbs 4.2g
- Sugars 3g
- Fibre 0.8g
- Protein 39.6g
- Salt 0.2g
