15 Minute Chicken Curry


About this Recipe

By: The Queen of Health
  • 1 tbsp olive oil 2 x 200g chicken breasts,
  • cut in to chunks
  • 1 onion, diced
  • 1 thumb sized piece of ginger, grated
  • 4 cloves of garlic, crushed
  • 1 tbsp ground cumin
  • 1 tsp turmeric
  • 1 ⁄ 2 tsp red chilli flakes
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tbsp tomato purée
  • 1 (400g) can chopped tomatoes
  • 4 tbsp plain yoghurt
  • handful of fresh coriander finely chopped
Put the olive oil in a large pan, then add the onion, garlic and ginger and cook for 3 minutes until softened.

Add the chicken and cook for a further 3 minutes until browned.

Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and ground coriander to the pan, mix well and cook for a further 1 minute.

Add the chopped tomatoes and tomato purée to the pan and gently simmer for 10 minutes until the chicken is cooked through. Add a splash of water if it dries out.

Stir in the yoghurt and coriander before serving with your choice of cauliflower rice or broccoli rice.

smoothie bowl
chicken curry