Homemade low fat spicy chicken curry

    Homemade low fat spicy chicken curry

    Recipe photo: Homemade low fat spicy chicken curry
    1

    Homemade low fat spicy chicken curry

    (4)
    40min


    41 people made this

    About this recipe: My version of a low fat delicious warming curry. This chicken curry is for two but can be easily doubled to feed the whole family.

    GregMartynJ.Taitt Merseyside, England, UK

    Ingredients
    Serves: 2 

    • 1 tablespoon vegetable oil
    • 1 medium onion, sliced
    • 2 tablespoons tomato puree
    • 1 tablespoon garam masala
    • 2 tablespoons hot or medium curry powder
    • 2 red or green chillies, chopped and deseeded - seeds reserved
    • 2 chicken breast fillets, cubed
    • 400ml passata
    • 2 to 3 tablespoons low fat yoghurt

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a wok over a medium heat. Fry the onions until golden brown, about 10 to 15 minutes.
    2. Add the tomato paste, garam masala, curry powder and chilli seeds to the wok and fry for two minutes.
    3. Add the chicken breast and cook for another two minutes.
    4. Add the passata to the wok and simmer for about 10 to 15 minutes or until the sauce has reduced to a thick consistency.
    5. Add the yoghurt and stir through making a nice creamy sauce. Cook through for another minute.
    6. Serve with basmati rice and/or naan bread. Sprinkle the fresh chillies over the served curry.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    srobbo71
    4

    Surprisingly good for so few ingredients. I altered it a little using only the chillies without the seeds, 1 tbsp hot curry powder and creme fraiche instead of yoghurt (as it was what I had in). I also added garlic paste and half a chicken stock cube for a bit more depth of flavour. The amount above served our family of 4 easily and everyone cleared their plates which is a great result for my fussy lot! Thanks for a great recipe.  -  06 Apr 2014

    Dipsy
    by
    2

    I used the chilli seeds, but only 1 tbsp. Tandoori curry powder. I added mushrooms, and half a stock cube. The passata already had garlic in it. Lovely full flavoured curry - really enjoyed.  -  08 Apr 2014

    by
    0

    Really tasty. I added a handful of chesnut mushrooms, half an aubergine and a green pepper. I found it served 4. I left out the chilli's but used dried chilli flakes and tinned tomatoes instead. Will definitely be making it again. Much cheaper than a jar of paste!  -  06 Aug 2015

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