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)

phllpw's picture

Take out the potatoes, add more taste (with spices) and it'll be a great recipe!

Otherwise, the taste is quite low (had to add a lot more spices then suggested) and the potatoes just don't fit in, especially when served with rice.

brattanc's picture

We loved this. A great healthy easy meal. It was so nice to have a curry without all the added salt. I didn't add any salt at all as the spices give it enough flavour. Another recipe to add to our family favourites.

clairejprice's picture

Great that its low fat! bad that its low taste, very bland, had to mess about with it to get it tasty. Added sugar then more garam then more sugar then curry powder......and on it went. Am yet to find a really nice curry recipe, if anyone has one to share!!!???

argonaut's picture

very disappointing, almost bland in taste ... which was surprising the amount of ingredients

Looking for a Low fat curry that is rich in taste ... and this certainly did not meet the need.

stephaniecave's picture

I am a huge fan of curries, (especially take aways and I like them hot and spicy!!!!) and I have a few recipes in my repertiore which I love. After all the positive feed back on this recipe, I thought I'd give it a go, but I have to say i was a bit disappointed. After I'd made it to the recipe, I tasted it, and felt it was a bit bland, so I added more salt, and pepper, still tasting, added a squeeze of lemon juice, a bit more garam masala, a little bit of sugar, and finally some more hot chilli powder, then the fresh coriander, and then it tasted ok. Won't be making again, i'd rather do my other dead cert curries!!! Tho it was low in fat, and when you're watching your weight, take away curries are probably the worst thing to have, so in that sense it was ok. But I have an even better low fat curry (i'll add it here - Cheats Chicken Makhani).

glenystalbot's picture

This was really easy to make - and a very low fat alternative to take away but very tasty

gold_goldblatt's picture

What a superbly fragrant and vibrant recipe!
However- i substituted the potatoes with 500g of butternut, which i oven roasted before hand with a tablespn of brown sugar and a dash of cinnamon!
I added the cooked butternut at the very end together with a 1 diced mango!
I also doubled up on the quantity of chopped tomatoes and left out the cup of water!!! I served on with cous cous and it was absolutely LOVED by the family!!! Strongly reccommended!!!

carol123's picture

Never made a curry before (Only from a jar of sauce). I really enjoyed this and served it with vegetable pilau rice. Very filling and tasty although I did cook the chicken with some onion first before adding it to the sauce, not sure if your'e supposed do it this way. It tasted great for a 1st attempt I might add some peppers next time.

antonia_l's picture

Made this last night - really good and speedy for after work. I added red peppers, courgettes and spinach and also used more tomatoes than suggested. It was delicious and I'm sure I'll make it again.

f1madxxx's picture

Only really made this as it was a low fat curry option, did not think it looked very appertizing but it tastes great, will be making it again and will add a red pepper and mushrooms as suggested.

lindabyrne's picture

This was so easy and so tasty - it was divine. Highly recommend it, ideal for a Friday night after work curry. I didn't paste the onion, ginger and garlic, I chopped the ginger and garlic very finely and sliced the onions as I love onions in curries, I also added red pepper and mushrooms to bulk it out as again I hate curries with just meat and sauce but this is just a personal thing - even with my own take on it it worked out great and I'll definitely make it again.

trishkeenan's picture

This recipe has it all - short list of simple ingredients, easy preparation, tastes superb and low in calories. I have served this curry to friends who have been very complimentary. Will try some lentils in it next time.


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