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Simple chicken curry

Simple chicken curry

Total Time
45 min
10 min
35 min


Brown onion

1 medium, finely sliced


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Curry powder

2 tbs, mild

Skinless chicken breast

650 g, cut into 2cm pieces

Canned diced tomatoes

1 400g can, (1 x 400g can)

Chicken stock cube

½ individual, to make 200ml gluten-free stock

Brown rice microwave packet

375 g, basmati variety

Lime juice

1 tbs


1 medium, cut into wedges, to serve

Fresh coriander

2 tbs, coarsely chopped, plus extra leaves to serve

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g), to serve

Garam masala

tsp, to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large deep frying pan with oil and heat over medium heat. Add onion and cook, stirring for 6-8 minutes or until soft. Add garlic and ginger and cook for 1 minute or until fragrant. Stir in curry powder and cook for 2 minutes or until fragrant.
  2. Add chicken and cook for 2 minutes, stirring to coat in spice mixture. Add tomatoes and stock, bring to a simmer and cook for 15-20 minutes or until chicken is cooked through and sauce has thickened.
  3. Heat rice following packet instructions. Transfer to a medium bowl. Stir in lime juice and coriander. Serve curry with rice and lime wedges. Top with a dollop of yoghurt, a pinch of garam masala and extra coriander leaves.


TIP: The curry can be frozen, without rice, in an airtight container for up to 3 months. Swap rice for cauliflower rice, if desired.