Chicken & Veg Curry Recipe

By the wlr team

Don’t order a takeaway every time you’re craving a curry, make this basic chicken curry recipe for a low fat, calorie counted meal. Homemade always tastes better.

  • Recipe makes: 4 servings
  • Prep time:
    25 mins
  • Cook time: 1 hr
  • Calories: 256
    per serving


  • 300g skinless chicken breast fillets
  • 1 medium onion
  • 250g carrots
  • 1 medium aubergine
  • 6g garlic
  • 25g mixed chilli peppers
  • 18g curry powder
  • 50g dried red lentils
  • 454g tinned chopped tomatoes
  • 5g fresh coriander leaves
  • 20g chicken stock cubes


  1. Heat a large non stick frying pan and add a tablespoon of oil, fry onion untill soft then add garlic, chilli and chicken and fry until chicken is brown
  2. Add curry powder (mild medium or hot). Mix it around until it coats the chicken and then add in the other ingredients, except the coriander.
  3. Make up the stock cubes to make 300ml of chicken stock and add it in.
  4. Stir it all together and put the lid on and leave it for about an hour or until everything is cooked.

Serve with rice/potatoes or naan and garnish with coriander

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Nutrition information per serving
Calories (kcal)256
Carbohydrate (g)23.9
Fat (g)4.3
Protein (g)31.1
Fibre (g)6.0
Alcohol (g)0.0
Fruit & Veg4.4

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