Light Chicken Curry Recipe

Lighter chicken curry

Name: Lighter chicken curry
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tbsp madras curry paste; 1 onion chopped; 3 cloves garlic chopped; a thumb-sized piece ginger chopped; 3 plum tomatoes chopped; 1 tbsp tomato purée; 400ml low-fat coconut milk; 2 chicken breasts cut into bite-sized pieces; 200g basmati rice; 200g sugar snap peas; 1 lime juiced, plus wedges to serve; a few leaves coriander to serve

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Serves 4

Easy

Total time: 45 mins

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Check out our easy chicken curry recipe with low-fat coconut milk, punchy madras paste and crunchy sugar snap peas. This flavoursome curry is low in calorie and gluten free

Gluten free

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Alternatives

Complete the dish

Try this low-fat chicken curry, then check out our healthy chicken curry healthy slow cooker chicken curry, chicken madras, chicken jalfrezi and more chicken curry recipes.

Ingredients

Nutrition

2 tbsp madras curry paste
1 onion

chopped
3 cloves garlic

chopped
a thumb-sized piece ginger

chopped
3 plum tomatoes

chopped
1 tbsp tomato purée
400ml low-fat coconut milk
2 chicken breasts

cut into bite-sized pieces
200g basmati rice
200g sugar snap peas
1 lime

juiced, plus wedges to serve
a few leaves coriander

to serve

Nutrition: per serving

kcal411

low
fat10.6g
saturates6.7g
carbs50.7g
sugars8g
fibre4g
protein26.2g
salt0.4g

Method

step 1

Blend the curry paste, onion, garlic, ginger, tomatoes, tomato purée and some seasoning in a food processor until smooth, then tip into a deep frying pan. Cook over a medium heat for 10 minutes until reduced, darkened and smelling fragrant. Tip in the coconut milk and simmer gently for 10 minutes. Add the chicken and simmer gently for a further 10 minutes or until the sauce has thickened and the chicken is cooked through.
step 2

Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.
step 3

Tip the sugar snap peas into the sauce and cook for 2 minutes. Stir in the lime juice and a little seasoning, and serve with the rice, coriander leaves and lime wedges.

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