Healthy chicken curry
Serves 6
Easy
Total time:
This healthier chicken curry recipe bulks up on veg to keep the calories low. Freeze in portions for quick, midweek meals
Skip to ingredients
- 1 large onionchopped
- 1tbsp gingerchopped to make 1 tbsp
- 1 red chillidiced
- ½ tbsp ground coriander
- ½ tbsp ground cumin
- ½ tbsp medium curry powder
- 2 red peppersseeded and diced
- 4 skinless chicken breastsdiced
- 1 small cauliflowercut into florets
- 400g tin chopped tomatoes
- 200g baby spinach
Nutrition: per serving
- kcal170low
- fat2.2glow
- saturates0.4g
- carbs10.6g
- fibre4.8g
- protein24.5g
- salt0.7g
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.
