Chicken CurryThis recipe is great because it can be adapted in so many ways to suit your taste. If you are more of a fish lover, you can try this with prawns (added right at the end and cooked just until they turn pink), with quorn ‘chicken meat’ or with any other meat you fancy.

1 Tablespoon of cooking oil
1 White onion roughly chopped
1 Red onion roughly chopped
3-4 Fresh tomatoes chopped into quarters
2 Red bell peppers roughly chopped
2 Garlic cloves or 2-3 tablespoons of garlic puree
2 tablespoons of chopped ginger
1/2 Red chilli chopped
400g Tin of plum Tomatoes
400g Chicken breast / Fish / Meat
2 Teaspoon garam masala
1/2 Teaspoon of all spice
1 Teaspoon of turmeric
1/4 Teaspoon of celery salt (see notes)
1/2 Teaspoon of paprika
A good grind of black pepper
4 Tablespoons of Kefir/ yogurt/ soya yogurt (see notes)
Roughly chopped coriander

To serve, if you are able to eat rice, then do so, My husband said this dish is FAB with rice and has even bought naan bread for next time to mop up the extra sauce. If like me, you cant have rice then it can be served with a number of things.

Celery salt can be left out for those who can’t tolerate celery. In replacement you can add a pinch of normal salt, but taste first to see if it needs it.

On the side you can have sprouts (try stir frying them with bacon pieces and shallots) believe it or not, they go really well with this dish, or you can try boiled shredded cabbage or a combination of shredded vegetables. I like to use a vegetable peeler and make long thin strips of carrot, courgette and mix this in with the cabbage. If you try this, just remember to drain them properly when you come to serve them (or try steaming them). The best way is to drain through a sieve and using a ladle, press on the veg to squeeze out all of the excess water. I then go on to tip the vegetables onto a paper towel before tipping them onto my plate!

If you are dairy intolerant, you can use Kefir (link) to thicken sauces as a yogurt substitute. Alternatively you can use Soya yogurt or leave it out. I have made this recipe with and without kefir and can honestly say that there isn’t a massive difference to the taste when its left out. A new ingredient I have just discovered and used is canned coconut milk (keep an eye out for my Thai green chicken curry recipe).


  • Prepare all of the ingredients and keep aside.
  • In a frying pan, heat the cooking oil then add the Chicken/ Meat. Cook on a medium heat until its cooked through.
  • If you intend to liquidise the sauce, you will need to remove the chicken once its cooked and place in a bowl covered with foil to keep warm until its needed. (otherwise, leave in the pan, follow the next steps, leaving out number 5 and 7)
  • Add onion, garlic and peppers and heat until soft.
  • If liquidising, scoop a ladle full (about 3-4 tablespoons) of onion/ peppers and place in a bowl until later.
  • Add the tinned tomatoes, spices and ginger to the pan and stir until well mixed.
  • Once the sauce starts to bubble, remove from the heat and using a ladle, spoon into a liquidising jug, place the lid on and turn on full power until it becomes a sauce (about 10 seconds).
  • Pour the sauce back into the pan, add the meat, the fresh tomato quarters and the spoonful of onions/peppers (which you kept aside).
  • Heat until the chicken is piping hot.
  • If you wish to thicken the dish, add in 4 tablespoons of Yogurt/ soya Yogurt/ Kefir or canned coconut milk.
  • Just before serving, add a handful of fresh roughly chopped coriander.



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