Chilli chicken curry

Chilli chicken curry

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(48 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
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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 cloves, 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.

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Comments, questions and tips

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Jessica O'Shea
30th Jan, 2014
Good week day meal. Added cardamom and sugar. Blitzing the onions etc in the blender really made a difference.
Anneonthenet
24th Sep, 2013
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
17th May, 2013
4.05
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
19th Jan, 2013
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
5th Jan, 2013
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
29th Apr, 2012
5.05
very easy to make and very tasty, a popular saturday night meal in our house.
jeanmontgomery
8th Sep, 2011
Made this yesterday, taste really good, but looked watery. used fresh chillies, did'nt need the potatoes as served with rice.
iruz88's picture
iruz88
2nd May, 2011
5.05
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
iruz88
2nd May, 2011
5.05
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
1st Apr, 2011
4.05
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

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