Chilli chicken curry

Chilli chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Cook: 1 hr

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 medium onion, roughly chopped
    Onion

    Onion

    un-yun

    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

    Turmeric

    term-er-ik

    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
    Potato

    Potato

    po-tate-oh

    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

    Chicken

    chik-en

    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

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
i-love-cooking
27th Jan, 2011
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
20th Nov, 2010
3.05
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
9th Aug, 2010
2.05
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
28th Jul, 2010
5.05
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.
Twinklebum99
11th May, 2010
2.05
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
4th May, 2010
4.05
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
3rd May, 2010
5.05
I like my curries tasty and spicy, and this didn't disappoint. Nice and healthy too.
clarerose
21st Sep, 2009
2.05
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
3rd Sep, 2009
4.05
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
14th Aug, 2009
4.05
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.