Chicken Curry

Chicken curry is a favourite meal but so often is bought as part of a take-a-way which can be high in fat and calories. This healthier version has an eye on the calories. Eaten with rice and vegetables it will be a nutritious meal for the family to enjoy and it’s quick to make.

Serves 4


1 onion, roughly chopped

2 garlic cloves, peeled

thumb sized piece of ginger, roughly chopped

½ long red chilli, seeds removed

1 tbsp vegetable oil

½ tsp powdered turmeric

1 tsp ground cumin

1 tsp ground coriander

4 chicken breasts, cut into chunks

400g can chopped tomatoes

200ml coconut milk

100ml Oatdrink (to adjust the thickness of the sauce)

small pack coriander, chopped


Place the onion, garlic, ginger and chilli together in a food processor and blitz until it becomes a coarse paste. Heat the oil in a large saucepan and add the paste, fry gently for 5 mins, until softened. Add the spices, stir well and cook for a couple of minutes to allow their flavours to develop. Add the chicken and stir well. Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan.

Pour in the chopped tomatoes, along with a pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender. Add the coconut milk and allow to simmer for a further 5 minutes. Add a splash of Oatdrink is the sauce is too dry.

Stir through the coriander and serve with rice, some steamed spinach or peas and a big dollop of mango chutney.