Fighting Fit Chicken Curry

First thing’s first – happy October!

Isn’t it weird how a couple of weeks ago we were basking in the last of the September sunshine and now its scarf, coat and boot season!

With my personal chef work really kicking off over the last month, I’ve had lots of opportunities to explore new recipes and ideas with my clients – and a healthy but delicious curry has definitely been high on the list of requests.

Making your own curry can always seem a bit daunting, especially if you’ve ever tried to do it without the help of a recipe and just ended up with a sort of spicy tomato sauce (been there, done that!)

Now that my understanding of more traditional Indian cooking is developing, I’ve really enjoyed being able to play around with this. I’ve tried several variations of this recipe, and while I LOVE the colour, consistency and taste of the recipe below I have absolutely no doubt there will be several of these coming up on the blog, especially now it’s the time of year for cosy, warming dishes!

This is a really easy recipe to follow, the main thing that may put you off is the long list of ingredients. Instead of being put off, head over to your favourite online store and add them all to your basket now. Then when you next place an order they’ll all be waiting for you, and knowing how much you’re going to LOVE making your own curry – you’ll definitely be using them again.

So, without further ado, here’s my tasty chicken curry recipe, that’s much lighter than usual and yet still packed with traditional flavours.

Serves 2-3

I’ve written this recipe with ingredients and method in sections, because it’s so much easier to follow and makes so much more sense to me. The ingredients appear in order that you need them, so simply work your way through each section.

(If you want the full ingredients list, I’ve added it to the bottom of the blog post so you can easily see everything you need to buy in one place.)

Chicken Marinade:

  • 2 Chicken breasts
  • 1 tbsp tandoori spice
  • 1 tbsp Greek yoghurt
  • 1 tsp lemon juice

Method:

  1. Combine the tandoori spice, Greek yoghurt and lemon juice in a bowl.
  2. Dice your chicken and season with a pinch of salt and pepper, then add to the marinade.
  3. Leave to marinade for at least 15 minutes before you start the next step, so the total marinade time will be closer to at least 30 minutes.

Curry Base:

  • 2 onions, finely diced
  • 4 garlic cloves, minced
  • 2 red chillies (de-seed for a milder curry, or leave in for a little kick)
  • 1 inch piece of root ginger, peeled and minced
  • 1/2 stick celery

Method:

  1. Prepare all of these ingredients so that they are ready to use.
  2. Move onto the next section.

Aromatics and Spices:

  • 1 tbsp rapeseed oil
  • 3 cardamom pods
  • 1 bay leaf
  • 3 cloves
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric

Method:

  1. In a pan, heat your rapeseed oil and then add the cardamom pods, bay leaf and cloves.
  2. Next add the spices, being mindful not to burn them by keeping the heat relatively low.
  3. Keep stirring all of the ingredients around the pan and then add all of the ingredients from the Curry base section.
  4. Stir altogether, keeping the ingredients moving around the pan for 5-10 minutes, until the onions start to soften.
  5. Turn up the heat a little, and then add your chicken pieces, searing on all sides to lock in the flavour of the marinade.

Sauce:

  • 500g tomato passata
  • 1 tsp Garam masala
  • 2 tbsp Greek yoghurt
  • 1 tsp lemon juice
  • Fresh coriander – lots, chopped finely
  • Salt and Pepper

Method:

  1. Once your chicken is seared on all sides, pour over the tomato passata and allow to simmer for 10-15 minutes, so that the sauce takes on the colours from the pan and begins to get nice and thick. (Cover the pan with a lid for 10 minutes, to cook the chicken through, then remove for the final five minutes so that the sauce can reduce.)
  2. Once your happy with the consistency, and it’s not too runny, reduce the heat a little and add the garam masala – stirring in well. (If your sauce isn’t getting thicker, increase the heat a little so that it is at a more vigorous simmer.)
  3. Next, add the Greek yoghurt, and keep mixing over a low heat so that the sauce is gently simmering for 5 more minutes.
  4. Remove from the heat – TASTE. Is it too salty? Add a squeeze of lemon. Missing some sweetness? Add 1/2 tsp honey. A little bland? Add a pinch of salt. Needs more heat? Add 1 tsp chilli flakes.
  5. Finish by mixing through the chopped coriander and serve with any of the following suggestions.

Serving Suggestions:

  • Roasted spiced cauliflower
  • Pilau rice
  • Chana Dhal
  • Bombay Potatoes
  • Spiced Peas and Spinach

Let me know if you have ANY questions about this recipe and I’ll be more than happy to help. You’re best bet is to contact me on Instagram for a quick response, but for any more detailed enquiries you can message me here.

Enjoy! Miss FF xx

FULL SHOPPING LIST FOR YOU TO PRINT:

  • 2 Chicken breasts
  • 1 tbsp tandoori spice
  • 1 tbsp Greek yoghurt
  • 1 tsp lemon juice
  • 2 onions, finely diced
  • 4 garlic cloves, minced
  • 2 red chillies (de-seed for a milder curry, or leave in for a little kick)
  • 1 inch piece of root ginger, peeled and minced
  • 1/2 stick celery
  • 1 tbsp rapeseed oil
  • 3 cardamom pods
  • 1 bay leaf
  • 3 cloves
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 500g tomato passata
  • 1 tsp Garam masala
  • 2 tbsp Greek yoghurt
  • 1 tsp lemon juice
  • Fresh coriander – lots, chopped finely
  • Salt and Pepper

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