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Healthy Chicken Curry

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20 mins
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20 mins
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  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 can (400g) chopped tomatoes
  • 200ml reduced-fat coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder (adjust to your spice preference)
  • Salt and black pepper to taste
  • Fresh cilantro leaves for garnish
  • Cooked brown rice or whole grain naan for serving


This Healthy Chicken Curry is a flavourful and nutritious dish that brings together tender pieces of chicken, aromatic spices, and a creamy tomato-coconut sauce. It is a well-balanced meal that satisfies your taste buds without compromising on your health goals.

In this dish, lean chicken breast is cut into bite-sized pieces and sautéed with a fragrant combination of garlic, ginger, and onions. The spice blend of curry powder, turmeric, cumin, and coriander adds depth and warmth to the curry, while a hint of chilli powder provides a subtle kick of heat that can be adjusted to your preference.

  1. Heat the vegetable oil in a large skillet or pan over medium heat.
  2. Add the chopped onion and cook for 2-3 minutes until it becomes translucent.
  3. Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
  4. Add the diced chicken pieces and cook until they are browned on all sides, about 5 minutes.
  5. Sprinkle the curry powder, ground turmeric, ground cumin, ground coriander, and chilli powder over the chicken. Stir well to coat the chicken evenly with the spices.
  6. Add the diced red and yellow bell peppers to the pan and cook for another 2-3 minutes until they start to soften.
  7. Pour in the chopped tomatoes and reduced-fat coconut milk. Stir to combine everything.
  8. Reduce the heat to low, cover the pan, and simmer the curry for about 15-20 minutes, or until the chicken is cooked through and tender. If the curry becomes too thick, you can add a little water to reach your desired consistency.
  9. Season the curry with salt and black pepper to taste.
  10. Serve the healthy chicken curry over cooked brown rice or with whole-grain naan bread. Garnish with fresh cilantro leaves for added flavour.

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