Quick and Easy Chicken Curry

This lovely low-fat chicken curry recipe is really easy to prepare and cooked in a single pan with no need for hours of marinating or cooking. A delicious, healthy tasty meal and only 246 calories and 0.5% fat

318 votes
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Quick & easy chicken curry

Nutritional Info

Fat per serving
Calories per serving


  • 115g chicken breast (no skin), chopped
  • ½ onion, chopped
  • 1 garlic clove, crushed
  • 1 tsp curry powder
  • 1 small chilli, chopped
  • ½ green pepper, chopped
  • 25g button mushrooms (optional)
  • 1 x 400g can chopped tomatoes

Cooking Instructions

  1. Dry-fry 115g chopped chicken breast (no skin) with ½ chopped onion and 1 crushed garlic clove.
  2. Sprinkle 1 tsp curry powder over and 'cook out' for 1 minute, then add 1 small chopped chilli, ½ chopped green pepper, 25g button mushrooms (optional) and 1 x 400g can chopped tomatoes and simmer for 5 minutes to reduce.
  3. Serve with 1 blue Portion Pot (55g uncooked weight) basmati rice boiled with 1 vegetable stock cube.


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Gina C (on Sunday, January 26, 2014)
I am going to do this Chicken Curry for the first time today, but I am a little confused as the recipe includes a small chilli pepper (which I have never used before) so was hoping to see it being prepared. I also noticed one in the video on a plate. Was it just forgotten about?
MelissaP2835333 (on Tuesday, December 4, 2012)
I liked this recipe, it didn't have that stodgy, greasy aftertaste that a lot of the take away curry's do. Yum.

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