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Chicken Curry

Equipment needed

  • Large non-stick frying pan
  • wooden spoon or spatula
  • sharp knife
  • chopping board
  • teaspoon and tablespoon
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Chicken curry
(Serves 4)
For a change try using Quorn instead of chicken in
this tasty homemade curry.
Preparation time: 10 minutes
Cooking time: 35 – 40 minutes or until chicken is well cooked


  • 1 white onion finely chopped
  • 1 tsp of olive oil
  • 2 garlic cloves finely chopped
  • 1 red chilli finely chopped (optional)
  • 800g skinless & boneless chicken breasts/thighs cut into bite size chunks
  • 2tbsp medium/hot curry powder
  • 400g can chopped tomatoes
  • 400 ml chicken/vegetable stock
  • Handful of chopped coriander
  • 2 tbsp of natural/Greek yoghurt


  1. Heat the oil in a large non-stick pan over a medium heat until hot. Fry off the chicken until light brown on both sides. Put on a plate to one side.
  2. In the same pan fry the onion, garlic, chilli (if using) and curry powder for 2-3 minutes, stirring well to prevent sticking. Add the chicken back in.
  3. Add the tin of tomatoes along with the stock and gently bring to boil.
  4. Once boiling reduce the heat and cook for 25-30 minutes or until the chicken is cooked thoroughly.
  5. Remove from the heat and stir in the chopped herbs and serve immediately with a spoonful of low fat natural/Greek yoghurt.

Budget tips: Use skinless chicken thighs in place of breast meat. Include potatoes or tinned pulses such as chickpeas in addition to make the dish go further.

Storage: Store in the fridge to enjoy the next day or split into portions and freeze for up to 3 months.

Swaps and additions: Swap the chicken for turkey meat if preferred. Use a combination of vegetables such as potatoes and spinach, aubergine and mushrooms at stage 2 – or tofu or Quorn at stage 4.

Serving suggestions: Serve with brown rice or naan bread and a yogurt raita dip.