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Healthy Chicken Curry

Healthy Chicken Curry

Who doesn’t love a good chicken curry? They are amazing! But often they are not the healthiest dinner option, loaded with coconut cream and lots of oil. Here is a fantastic  Healthy Chicken Curry alternative for those nights when a curry is essential but something is a bit lighter is desired.

It’s a really great healthy recipe for a chicken curry. The spice mix is simple to make and packs a delightful flavour punch into the curry. It’s flexible too. Just adjust the amount of chill powder to suit your personal taste. Or use a ready made curry spice mix if you don’t have the individual spices in your pantry. Change up the vegetables too. The recipe uses spinach and zucchini but potato, cauliflower, beans, eggplant or carrot also work really well.

And if you really can’t do without a rich and creamy curry, a small tin of coconut cream added at the end is remarkably delicious!

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Healthy Chicken Curry

Ingredients

600g chicken breast or thigh, cut into 2-3cm pieces
2 heaped teaspoons ground cumin
2 heaped teaspoons ground coriander
2 heaped teaspoons turmeric
1-2 teaspoons chilli powder (to taste)
1/2 teaspoon salt
1/2 to 1 teaspoon oil
1 long red chilli, deseeded
1 red onion, finely sliced
4 cloves of garlic, roughly chopped
2 tins of chopped tomatoes
1 cup chicken stock
2 medium zucchini, cut into 2cm chunks
1 bunch silverbeet, roughly chopped
2 teaspoons garam masala
Juice of 1/2 to 1 lemon
Rice and coriander to serve.

Instructions

1
Combine the cumin, coriander, turmeric, chilli powder and salt in a bowl and mix well. Place the chicken and half the spice mix into a bowl and mix well to coat the chicken. (Alternatively, you can place the chicken and spices mix into a snap lock bag and shake to coat the chicken).
2
Heat the oil in a large pan and add the onion, garlic and chilli. Cook over a medium heat for a few minutes until the onion is becoming translucent and the mixture becomes fragrant. Add in the remaining spice mixture and continue to cook for another few minutes, stirring often.
3
Add the chicken to the pan and cook for another couple of minutes. The chicken will be turning golden on the outside as the spices cook.
4
Add in the tins of tomato and chicken stock and stir well, ensuring that you scrape anything off the bottom of the pan. Bring to a simmer then cover and cook for 5 minutes over a low heat.
5
Add in the zucchini. Stir then continue to cook for around 15 minutes until the chicken has cooked through and the zucchini soft.
6
Stir through the garam masala and spinach and cook for another few minutes until the spinach is just wilted. Squeeze over the lemon juice and serve with a scattering of coriander over rice.
Categories:
    • Bethany
    • May 9, 2019
    Reply

    This was super delicious and devoured by the whole family! Lucky I made a double batch to freeze for next week.

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