Quick, Easy and Healthy Chicken Curry

I can make this curry in the time it takes me to steam the rice I serve with it! It is full of flavour but still light enough to enjoy a gulit free second helping.

Chicken Curry
Serves 4

80mls of olive oil
3 medium onions
75grams of ground almonds
400grms plain yoghurt or can of coconut cream (if going for a non diary option)
6 Medium chicken breasts or one pack of Fry’s vegetarian chicken style strips
3 tsps (15mls) cumin
2 tsps (10mls) coriander
2 tsps (10mls) garam marsala
2 tsp (5mls) turmeric
1/2 tsp (2.5ml) chilli powder (or to taste)
1/2 tsp (2.5ml) black pepper (or to taste)
1 1/2 tsp (7.5ml) salt (or to taste)
Chopped fresh coriander to serve


Chop up and fry the onions in half the olive oil until golden brown. Combine with the ground almonds and yoghurt and blend until smooth. It will still be slightly grainy in texture, not 100% smooth. Set aside.

Cut the chicken up into small cubes. Gently fry the spices in the remaining oil until flavours are released (1 or 2 minutes) and then add the chicken, frying until just cooked. Do not over cook the chicken.

Add the yoghurt sauce to the chicken along with the salt and stir gently until all the flavours have combined and curry has just begun to gently simmer. Remove from heat and allow flavours to develop. Heat through just before serving.

This dish is ideally served with sambals and topped with fresh chopped coriander. Basmati rice, Jasmine rice, rotti’s or naan are the ideal starches to serve with it.

If cooking for dinner party this dish is perfect to prepare the day before as flavours only improve over night.

For those of you who would prefer a lower fat option, use fat free yoghurt and cut down the almonds and the oil a bit. It won’t be as creamy but will still be very yummy.

For those of you who don’t care – double cream Greek yoghurt is awesome!