Healthy Chicken Curry

Rating: 5.0/5. From 2 votes.
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Preparation time
12 mins
Cooking time
30 mins
4 people
Meal course
Posted on
400 gram
Boneless chicken
2 tbsp
Olive oil
1 medium
Onion finely chopped
1 tbsp
Garlic and Ginger paste
1/2 tbsp
1/2 tbsp
Black pepper
1 tbsp
Cumin seeds
1 tin
Plum tomatoes liquidised
1/2 tbsp
1 tbsp
Corainder cumin powder
1 tbsp
Greek yogurt
1 handful
coriander finely chopped
1/2 tbsp
Garam Masala
Healthy Chicken Curry

There are many ways to cook a chicken curry, but I like to cook this Healthy Chicken Curry with traditional authentic ingredients by replacing ghee/oil with a mild and light olive oil and ensuring spices are kept light and fresh. The low fat Greek yogurt gives it a lovely guilt-free creamy texture.
Traditional Chicken Curry

Recipe Type: Main
Prep time: 12 mins
Cook time: 30 mins
Total time: 42 mins
Serves: 4
This light and fresh healthy chicken curry is a great source of protein and provides a fantastic main meal which can enjoyed by all. Serve with fluffy basmati rice of fresh roti or naan.

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  1. Heat the oil in a large pan and saute the onions until slightly brown and softened
  2. Add the salt, pepper, jeera, cumin seeds, green chilli (if using this), garlic and ginger paste and stir fry for one minute
  3. Add the turmeric, red chilli (if using this), coriander and cumin powder and stir fry these powdered spices for one minute
  4. Add a splash of water if the powdered spices appear to be drying out
  5. Add the chicken and stir fry until the chicken has changed colour from pink to white
  6. Add the tomatoes and half a cup of water, (and potatoes if using) and simmer on a low heat for 20 minutes or until the chicken is tender
  7. Add the yogurt (if using) and simmer for 2 more minutes
  8. Switch off the heat and garnish with garam masala and coriander and serve


  1. Heather said on August 30, 2012 Reply

    I love the site and the fact that recipes are healthy, but I wish you had the nutritional values attached to each recipe.

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    1. admin said on September 4, 2012 Reply

      Hi there, would love to but I am not qualified to provide nutritional information.

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  2. Edward said on October 26, 2012 Reply

    Cooked this for my wife as she came home from work & it was a truly wonderful dish ! 🙂

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  3. admin said on October 27, 2012 Reply

    Glad to hear Edward! Keep up the cooking for the wife 🙂

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  4. Nish said on July 1, 2013 Reply

    Dear Hanifa

    I have gone through your easy to follow step by step process.

    I even put in the exact salt measurement as per your recipe (normally I put in more).

    I am sitting here now at lunchtime, devouring my handiwork, all thanks to you!

    Thanks Again


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  5. M said on July 25, 2013 Reply

    Getting ready to attempt this recipe for the first time, I’m quite excited. Although, I’m wondering what exactly is a tin of pureed tomatoes? Would it be safe to say 1/2 a cup? Because that’s what I’ll be guessing, haha.
    Thank you!

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    1. admin said on August 20, 2013 Reply

      Hi. A tin is about 1 – 1.5 cups.

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  6. Joyce said on August 29, 2014 Reply

    Just tried this recipe tonight. It was absolutely delicious and we liked how we didn’t need cream (popular in restaurant curries.) I liked how easy it was and there were no leftovers. Yum!

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