If you are looking for a new way to eat lean chicken breast, but you don’t like spicy food, then give this Tomato and Garlic Chicken Curry a try. It’s a rich and creamy curry with just a tiny bit of spice, which could easily be left out to make a lovely mild chicken curry.
Chances are, one of your New Year’s resolutions was to cook more at home and order less takeaways. Well, this Tomato and Garlic Chicken Curry is going to help with that and in the tastiest way. We are trying to go until at least Easter without ordering food and I know as soon as the weekend rolls round, those cravings are going to hit. Which is why we have lots of recipes like this on hand to not only save us money, but calories too! Check out our Healthier Takeaway section for more recipes.
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I love a spicy curry and although I have a limit, usually it’s the spicier the better. However, Avery (our one year old daughter) doesn’t quite have the same spice tolerance as I do. Yet! She does love a curry though!
Curries are great way to introduce kids to new herbs and spices and you can easily sneak some vegetables in to this too. This has become a family favourite, so we keep it pretty mild and then I add a sprinkle of chilli flakes to my bowl before serving.
Avery has also developed her parents love of garlic, so anything that is heavy on garlic gets a big thumbs up. Or insane arm flapping, as she hasn’t mastered thumbs up yet. This isn’t one of those 30 garlic clove recipes (even I don’t like garlic that much), but it does have a good punch of garlic flavour. What’s the point of having the word garlic in the title otherwise?
We have had this as a vegetable curry when we needed to do a fridge clear out, we have had it with tofu and we have done a seafood version too that was really good.
My aim for this year is to provide you with base recipes, like this sauce, that you can then adapt to suit your family’s tastes and also so you can enjoy it again and again without getting bored. For example, I have a post on 20 Ways To Enjoy Roasted Vegetables coming soon, as we are roasted vegetable obsessed at the moment.
This low in calories and low in fat curry is a great way to cut back on takeaways this year and we have plenty more recipes to go along with it too. Watch this space for lots more healthy takeaways.
- 1 tbsp Olive oil
- 2 200g Chicken breasts, cut in to chunks
- 1 Onion, thinly sliced
- 1 Thumb sized piece of ginger, grated
- 4 Garlic cloves, crushed
- 1 tbsp Ground cumin
- 1 tsp Turmeric
- 0.5 tsp Red chilli flakes
- 1 tsp Ground cinnamon
- 1 tsp Ground coriander
- 2 tbsp Tomato puree
- 1 Can of chopped tomatoes
- 4 tbsp Greek yoghurt
- A handful of fresh coriander, finely chopped
Add the olive oil to a large pan and add the onion, garlic and ginger and cook for 3 minutes until softened.
Add the chicken and cook for a further 3 minutes until browned.
Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and coriander to the pan and mix well and cook for 1 minute.
Add the chopped tomatoes and tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
Stir through the Greek yoghurt and coriander before serving and serve with rice.