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Healthy Chicken Curry served in a large silver frying pan ready to be served

Healthy chicken curry

Published: January 2, 2018 at 1:44 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

  • Healthy
  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal170
low infat2.2g
saturates0.4g
carbs10.6g
fibre4.8g
protein24.5g
salt0.7g
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Ingredients

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

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.

  • STEP 3

    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 4

    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

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

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

Plus, we've got plenty more quick and healthy meals here, too...

Bowl of creamy aubergine curry with a plate of forks at the side
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