Name: Chilli chicken curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1 medium onion roughly chopped; 3cm root ginger roughly chopped; 2 garlic cloves roughly chopped; 2 tbsp vegetable oil; 1 tsp cumin seeds; ½ tsp turmeric; ¼ tsp hot chilli powder or ½ tsp cayenne pepper; 230g can chopped tomatoes; 350g potato peeled and cut into rough chunks; 500g boneless skinless chicken breasts, cut into 3cm chunks; ½ tsp garam masala; 2 tbsp chopped fresh coriander; natural yogurt to serve

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Chilli chicken curry

Chilli chicken curry

Roopa Gulati

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Serves 4

Easy

Cook: 1 hr

A star rating of 3.5 out of 5.56 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 medium onion

roughly chopped
3cm root ginger

roughly chopped
2 garlic cloves

roughly chopped
2 tbsp vegetable oil
1 tsp cumin seeds
½ tsp turmeric
¼ tsp hot chilli powder

or ½ tsp cayenne pepper
230g can chopped tomatoes
350g potato

peeled and cut into rough chunks
500g boneless skinless chicken

breasts, cut into 3cm chunks
½ tsp garam masala
2 tbsp chopped fresh coriander
natural yogurt

to serve

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Nutrition: per serving

kcal283
fat8g
saturates1g
carbs21g
sugars0g
fibre2g
protein34g
salt0.35g

low

Method

step 1

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

RECIPE TIPS

WANT MORE?

See more curry recipes in our curry collection, or for more healthy options browse through our light supper collection.

Recipe from Good Food magazine, February 2003

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A star rating of 3.5 out of 5.56 ratings

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