Easy Chicken Curry {Quick & Healthy}

Two bowls of chicken curry and rice on a white tablecloth.

4.75 from 98 votes

Easy Chicken Curry {Quick & Healthy}

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Servings: People

Author: Sarah Rossi

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 2 x 400g tins
150 ml Water
1 tbsp Honey
4 Tsp Lemon juice

Instructions

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.
Heat the oil in your saucepan over a medium heat, add the onion and cook for 5 minutes.
Add the chicken and cook for another 10 minutes. Try not to stir too much. Let it sit still and get crispy edges.
Add the tomatoes, water, honey and lemon juice and cook for another 15 minutes.

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

Nutrition