Easy Chicken Curry
This is a delicious, healthy and easy Chicken Curry recipe for those days without much time or energy. You'll have a tasty, satisfying meal on the table in about 30 minutes.
Servings: 8 People
Ingredients
- 1 kg Chicken breast Boneless, skinless. Cut into 2cm pieces
- 200 g Tikka masala curry paste
- 300 g Natural low fat yoghurt
- 1 tbsp Vegetable oil
- 2 Large onions Finely chopped. See notes
- 800 g Chopped tomatoes
- 150 ml Water
- 1 tbsp Honey
- 4 Tsp Lemon juice
Instructions
- Make the marinade: In a large bowl, mix the chicken, curry paste and the yoghurt. Cover and leave in the fridge to marinade over night or for at least 2 hours.
- Cook the onions: Heat the oil in your saucepan over a medium heat, add the onion and cook for 5 minutes.
- Now the chicken: Add the chicken and cook for another 10 minutes. Try not to stir too much. Let it sit still and get crispy edges.
- Rest of the ingredients in: Add the tomatoes, water, honey and lemon juice and cook for another 15 minutes.
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Notes
Onion: You can use fresh or pre-chopped frozen.
Curry paste: I use tikka masala but you could swap this for another one you have in or prefer, such as madras, jalfrezi or rogan josh.
Chicken thighs: If you’d rather use thighs instead of breast, go ahead. Just be aware the nutritional value in the recipe will be different and they might need slightly longer cooking time.
Vegetables: If you’d like to bulk this out or add a little more goodness, feel free to add any vegetables that you have in. I love spinach, mushrooms and cauliflower in a curry, and chickpeas also work really well too.
Nutrition
Calories: 311kcal | Carbohydrates: 12g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 235mg | Potassium: 690mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4130IU | Vitamin C: 14.2mg | Calcium: 166mg | Iron: 2.3mg