Lighter chicken curry

  • Serves 4
  • Easy

Check out our easy chicken curry recipe with low-fat coconut milk, punchy madras paste and crunchy sugar snap peas. This flavoursome curry is low in calorie and gluten free

By Adam Bush

*This recipe is gluten-free according to industry standards



  • madras curry paste 2 tbsp
  • onion 1, chopped
  • garlic 3 cloves, chopped
  • ginger a thumb-sized piece, chopped
  • plum tomatoes 3, chopped
  • tomato purée 1 tbsp
  • low-fat coconut milk 400ml
  • chicken breasts 2, cut into bite-sized pieces
  • basmati rice 200g
  • sugar snap peas 200g
  • lime 1, juiced, plus wedges to serve
  • coriander a few leaves, to serve


  • Step 1

    Blend the curry paste, onion, garlic, ginger, tomatoes, tomato purée and some seasoning in a food processor until smooth, then tip into a deep frying pan. Cook over a medium heat for 10 minutes until reduced, darkened and smelling fragrant. Tip in the coconut milk and simmer gently for 10 minutes. Add the chicken and simmer gently for a further 10 minutes or until the sauce has thickened and the chicken is cooked through.

  • Step 2

    Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.

  • Step 3

    Tip the sugar snap peas into the sauce and cook for 2 minutes. Stir in the lime juice and a little seasoning, and serve with the rice, coriander leaves and lime wedges.

Additional Information


  • kcals 411
  • fat 10.6g
  • saturates 6.7g
  • carbs 50.7g
  • sugars 8g
  • fibre 4g
  • protein 26.2g
  • salt 0.4g
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