Indian Chicken Curry

Indian Chicken Curry

By the wlr team

A quick and simple chicken curry recipe, low in fat but high in taste. This medium curry goes great with the Spinach Pilau and a dollop of mango chutney.

  • Recipe makes: 4 servings
  • Prep time:
    10 mins
  • Cook time: 30 mins
  • Calories: 295
    per serving


  • 1 tsp sunflower oil
  • 10g butter
  • 3 garlic cloves, crushed
  • 1 onion, finely chopped
  • 2 tbsp garam masala
  • 1 tsp ground coriander
  • ½ tsp dried mint
  • 570g chicken breast, diced
  • 200ml water


  1. Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
  2. Stir in the garam masala, coriander and mint.
  3. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
  4. Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.

If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.

Nutrition information per serving
Calories (kcal)295
Carbohydrate (g)13.9
Fat (g)7.5
Protein (g)43.2
Fibre (g)1.0
Alcohol (g)0.0
Fruit & Veg0.6

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