Chilli chicken curry

Cook: 1 hr


Serves 4
A healthy flavour-packed curry that counts as one of your 5 a day, and it's low in fat

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal283
  • fat8g
  • saturates1g
  • carbs21g
  • sugars0g
  • fibre2g
  • protein34g
  • salt0.35g
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  • 1 medium onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3cm root ginger, roughly chopped
  • 2 garlic clove, roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ¼ tsp hot chilli powder or ½ tsp cayenne pepper
  • 230g can chopped tomatoes
  • 350g potato, peeled and cut into rough chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500g boneless skinless chicken breasts, cut into 3cm chunks



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • ½ tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tbsp chopped fresh coriander
  • natural yogurt, to serve


  1. Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.

  2. Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.

  3. Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.

  4. Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.

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Comments (52)

Jessica O'Shea's picture

Good week day meal. Added cardamom and sugar. Blitzing the onions etc in the blender really made a difference.

Anneonthenet's picture

I did this last night but i took out the potato's and added another onion but left it in chunks i added a chicken stock cube to the hot water and to build it up i also added some peppers altogether we enjoyed the curry

Nancy54321's picture

Only rating this high as mine tasted great. But only cos I added lots of extra things to give it flavour. Added creme frais and corgettes and a squirt of honey and also some chilli flakes. Also some tomato puree and alot more tinned tomatoes. Cooked it for an hour on simmer and used cut up chicken thighs.

mayaaron's picture

This was awful! I followed the recipe exactly and it was tasteless and watery. A trip to the local curry house was necessary for us to eat!

kazzy46's picture

I tried this recipe as we love curry, but watching what we eat now and this is low in fat, we really enjoyed it, but next time i will add more chilli, and replace potatoe for butternut squash, and will let you know how it goes

gill1981's picture

very easy to make and very tasty, a popular saturday night meal in our house.

jeanmontgomery's picture

Made this yesterday, taste really good, but looked watery. used fresh chillies, did'nt need the potatoes as served with rice.

iruz88's picture

My favourite... My boy friend loves it all the time... As asians we've got lots of curries.. but this one has a unique flavour..!!!

iruz88's picture

This is awesome... My boy friend fond of this curry.He want it all the time. As asians we have lots of curries.. This is different and has a unique flavour too....

lindz87's picture

Really enjoyed this and easy to make, didn't think it was bland at all, did use chopped tomatoes with chilli to give it a extra kick

i-love-cooking's picture

I cooked this last night & have to agree with others that it is very bland. I took their advice and added more garam masala, sugar & lemon juice but still not happy with the over all taste. Quite disappointed

rhianthomas1984's picture

I enjoyed this curry but I can understand how some people found it was a little bland. We added chopped red chilli to ours (as my husband is chilli obsessed) and it gave it the kick it was lacking. I love the fact it's low in calories so would definitely make it again when I’m watching my figure.

ruthy10's picture

I tried this recipe for the first time and found it simple to make, however it was a little bland and so we added 1 birds eye chilli to it and it was much better

Carolf's picture

This is the first time I have made a curry from scratch and my hubby and I loved it. The only thing I changed was adding a full can of chopped tomatoes. Easy to make and very tasty. I will certainly be making this one again.

lurvlyloz's picture

today is my second time of making this curry. i like it because its low in fat. i add peas to add a bit of colour & veg. i have to say that the cooking times are laughable because if you only did it for the time they say you would be eating raw potatoes. with this in mind add a full 400g tin of tomatoes & extra water and just simmered it away. i didnt serve it wityh rice as the potatoes are enough carbs for me thanks :) the boyf enjoyed it with naan bread (as hes a skinny minny!). Its not a fave but its ok.

brianhaynes's picture

Very nice meal and easy to make - my wife and I both enjoyed the mild flavours. As neither of us like our curries too hot I used mild chilli powder and put in extra tomatoes, and cooked it longer to make sure that the chicken and potatoes were tender enough. Perhaps the addition of red peppers would liven it up as suggested in some of the other comments. Anyway, I'll certainly make it again.

blhartley's picture

I like my curries tasty and spicy, and this didn't disappoint. Nice and healthy too.

clarerose's picture

I par boiled the potato first & grated the garlic, ginger & onion. I also added extra garam masala & swartze? mild chilli powder as the dish was bland to my taste.
I also added double the amount of tomatoes & a long red pepper & threw in some cherry tomatoes near to the end of cooking.
Good dish with a few changes.

sarahdarah's picture

Very quick to make and a nice tasting curry! Try adding a red chilli in the mixer along with ginger, garlic and onion. It gives the curry a real zing without being too overpowering (assuming you like hot curries that is!) I also doubled the spices and added a tiny amount of sugar. Served with a dollop of creme fraiche and a toasted pitta (as I haven't got any naan in) Thoroughly enjoyed this. A good mid week meal.

dolittleeliza's picture

I doubled the spices, added one tablespoon of honey during cooking and just before serving added some cream was perfect and lovely and spicy. Only 4 stars given due to the amount of changes required!


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