This delicious chicken curry is spicy and full of flavour. It’s made using completely healthy ingredients so you don’t have to feel guilty for having a curry night in.
Indian food is a part of my culture, growing up my mum used to make her amazing fresh curries on a regular basis. My sister and I used to love coming home after school to see what my mum had made in the kitchen.
When I moved to the UK for uni, I didn’t know how to cook curry from scratch, I would either do a take-away or add meat to one of those pre-made sauces, I know super unhealthy and not the best meal for your body.
Over the last couple of years I have been experimenting with my mum’s recipes and cooking curries from scratch. This chicken curry was one of the first ones I made and have been making ever since. If you asked me what my favourite curry was? I would hands down say “a freshly cooked chicken curry”. It’s just a staple go-to curry in my household.
Yield 6 people
Healthy homemade chicken curry
- 1 tbsp coconut oil
- 2 large onions
- 4 green chillies
- 2 cm ginger
- 4 chillies
- 3 tbsp coriander powder
- 1/2 tsp turmeric
- 1 tsp meat masala
- 1 tbsp chilli powder
- 650g chicken breast
- 15 curry leaves
- 1 1/2 cup water
- 400g chopped tomatoes
- 1-2 tsp salt
1. Dice the chicken into small cubes and set aside. Blitz the onion, garlic, ginger and chillies in a food processor until it becomes finely chopped.
2. Heat the coconut oil in a pan and add the chopped up onion mix from your food processor. Fry for 5 minutes until softened.
3. Stir in the spices and curry leaves, cook for a couple of minutes till it’s all blended in well. Pour in your chopped tomatoes and cook for 10 minutes until a thick paste forms.
4. Add in your chicken pieces and water, stir through really well and leave it to bubble away.
Serve with rice, naan or in a wrap!