Healthier Chicken Curry

Spice up your recipe collection with this quick, easy and tasty chicken curry. Skip the store-bought jar of curry sauce and make your own.

Healthier Chicken Curry

This creaminess of this chicken curry comes from the coconut milk. We swap out regular and calorie-rich coconut milk with light coconut milk.

To healthify this recipe further we go easy on the oil – an ingredient often used liberally in curries.

We also skip the sugar – another favorite. If you want to add sweetness, use honey instead. These few tweaks can slash the calorie content off a recipe by hundreds of calories.

Healthier Chicken Curry

This healthier chicken curry makes for a flavorful and fragrant meal. It is made with onion, garlic, ginger, cauliflower, chopped tomatoes and a whole lot of aromatic herbs and spices.

Healthier Chicken Curry

Healthier Chicken Curry

YIELD: Serves 4 – 6

PREP: COOK: TOTAL TIME:

This healthier chicken curry makes for a flavorful and fragrant meal.

What You Need:

1.5 lb skinless chicken fillets, cut into 1 inch pieces
3 cups cauliflower florets
2 tomatoes, chopped
10 curry leaves
10 oz low-fat coconut milk
2 garlic cloves
1 inch piece ginger, sliced
2 tsp whole coriander seeds
1 tbsp mild curry powder
2 small green chillies, chopped
2 tbsp sunflower oil
1 onion, chopped
½ cup water
Coconut milk and lime or lemon wedges to serve

What to Do:


  1. Place the garlic, ginger, coriander, curry powder and chilli in a blender and blend into a smooth paste. Set aside.


  2. In a large saucepan heat the oil medium heat. Add the onion and cook for 3-4 minutes until softened. Then add the paste and cook, stirring for a 2 minutes or until fragrant. Add the tomato, curry leaves and cauliflower and cook for 2 minutes. Add the coconut milk and water. Bring to a simmer.


  3. Add the chicken, season and cook for a 20 minutes or until the chicken is just cooked.


  4. Garnish the curry with coconut milk and serve immediately with lime or lemon wedges.

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Healthier Chicken Curry was last modified: August 3rd, 2015 by the team