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Light Chicken Curry


Light Chicken Curry 600_600_454


Heat the oil in a large non-stick saucepan and gently cook the onion, garlic and ginger for 4-5 minutes on a medium heat until softened but not coloured.

Add the cardamom, cloves and cinnamon and cook for a few minutes before adding the almonds.

Lower the heat a little and add the chicken, stirring frequently until the meat turns white.

Add the mushrooms, and then the coconut milk, turmeric, salt and pepper and bring to the boil.

Reduce the heat and simmer for about 30 minutes.

Add the yoghurt and adjust the seasoning. Serve hot, sprinkled with the fresh coriander.


Serve with rice, couscous, or naan bread.


Serves 4

4 boneless, skinless Red Tractor chicken breasts cut into small pieces
1 desert spoon sunflower oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
4cm piece of fresh ginger, peeled and finely chopped
6 cardamom pods
10 cloves
1 cinnamon stick
1 tbsp ground almonds
50g flat or button mushrooms
100ml coconut milk
ΒΌ tsp turmeric
pinch of salt and lots of freshly ground black pepper
6 tbsp low fat natural yoghurt
2 tbsp finely chopped fresh coriander