Chicken & Vegetable Curry

Chicken & Vegetable Curry

If you are on a diet, this curry is great for the waistline - very low in calories and very filling.
Serve with brown rice or naan bread (if the calories aren't a problem!) and a Mint Raita to cool it down a bit!
ServesPrep / Cooking TimeDifficulty
4 45 minutes 1

You don't have to add the vegetables although this does add texture - when making, just leave the carrot and courgette out.


The yoghurt has a tendency to separate or curdle if you add it before the curry has cooled - but don't worry if this happens, just give it a good mix - it will not affect the taste.



4 Chicken breasts, chopped into medium sized cubes
1 small red chilli, chopped finely
2 cloves of garlic, chopped finely
1" of fresh ginger, grated
2 tbsp of mild curry powder (use more if you want hotter!)
1/2 tsp turmeric
2 tsps Garam Masala (blend of spices)
1 courgette, sliced
1/4 of a red and yellow pepper, sliced
250g carton or tin of Tomato Passata
1/4 pt of beef or veg stock
100g of natural yoghurt
Fresh coriander
Fresh black pepper and sea salt


  • Lightly oil a pan and place the chicken, chilli, garlic, ginger, curry powder, turmeric and Garam Masala, mix together and cook on a low heat for 5 minutes.
  • Add the courgette, peppers and the passata, mix together.
  • Add half the stock, simmer over a low heat for 5 minutes and only add the other half of the stock if you require a thinner sauce (I prefer it a little thicker so add less stock).
  • Cook for a further 15 minutes on a low heat, stirring occasionally.
  • Once the chicken is cooked, remove from the heat and allow to cool for just a minute before adding the natural yoghurt.
  • Have a little taste before adding a handful of chopped fresh coriander and add salt and pepper as required.
  • Serve immediately a cooling Cucumber Raita sauce.
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