This healthy chicken curry is comforting all around and ready in 30 minutes. Serve with whole-wheat naan or rice to scoop out the ultra-creamy sauce when indulging.
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Ever craved curry but no curry paste at home? I have been in this situation multiple times, which brings me to the developing process of this recipe.
I checked my spice rack to mimic a curry paste with fewer ingredients. It turned out amazing, so I needed to share this no-fuss recipe.
The savory, creamy, and spicy curry is the ultimate comfort food. It is easy to make, only takes 30 minutes, and bursts with flavor. Need I say more?
Why you'll love this recipe
- creamy and comforting
- easy to make
- ready in 30 minutes
- healthier thank takeout
- ideal for meal-prep
If you love a fragrant curry, try this Quick Yellow Vegetable Curry and Butternut Squash Curry to get all those vitamins in a delicious way.
Calories in chicken curry
Most curries contain high amounts of butter or oil, making them a calorie-heavy meal with simple carbs. I tried to keep it light with this creamy chicken curry without compromising flavor.
The result: A healthy curry with lean protein that clocks in at just 431 calories per serving. Moreover, this creamy chicken curry is keto-friendly when served with cauliflower rice.
See full nutritional information in the recipe card.
Ingredient notes
- Chicken breasts – Use boneless, skinless chicken breasts for a short cooking time.
- Onion – I used yellow onion because it develops a savory and slightly sweet flavor when roasted.
- Garlic – Always use fresh garlic for the best taste.
- Ginger – The anti-inflammatory spice is a staple in curry and brings so much flavor.
- Vegetable oil – Use light-tasting vegetable oil like canola or rapeseed oil for the curry. You can also opt for coconut oil to intensify the coconut flavor.
- Tomato paste – To infuse the sauce with more flavor, add tomato paste instead of fresh tomatoes.
- Coconut milk – The coconut milk makes the sauce ultra-creamy and adds the beloved coconut flavor to the curry.
- Chicken stock – Use homemade chicken stock, the store-bought option, or chicken stock cubes.
- Curry powder – Yellow curry powder combined with the other spices makes for a flavourful sauce.
- Coriander – Use ground, not fresh coriander, in this curry. Fresh coriander has a different taste but makes for a good garnish when serving the curry.
- Cinnamon – Use a cinnamon stick or ½ teaspoon of ground cinnamon.
- Red pepper flakes (optional) – To spice it up, add red pepper flakes.
- Salt – A little salt is enough for this curry because the other spices make it so flavorful already.
See recipe card for quantities.
Tips & substitutions
- Make it fragrant – Roast the spices with the onion and garlic before adding any liquid. It awakens the flavors and makes for an extra delicious curry.
- Serve keto-friendly – This healthy chicken curry is also keto-friendly if served with cauliflower rice instead of naan or regular rice.
- Thicken if desired – Like a thick consistency? Cook the curry with the lid off so more liquid evaporates.
- Top it – Sprinkle the chicken curry with fresh cilantro or parsley before serving for an extra flavor boost.
How to make this healthy chicken curry
Step 1: Chop the chicken breast into bite-sized chunks. Peel and finely dice the onion and garlic, and grate the ginger.
Heat 1 tablespoon of vegetable oil in a medium pot on high heat. Transfer the chicken chunks to the saucepan and roast them for 2-3 minutes until slightly browned. Remove them from the pot and set them aside.
Step 3: Add the other tablespoon of vegetable oil to the same pot. Turn down the heat to medium and add the onion. Roast for about a minute until translucent.
Step 4: Now, add the ginger, garlic, tomato paste, curry powder, coriander, salt, and red pepper flakes (optional). Roast for a couple of seconds, stirring frequently.
Step 5: When the spices are fragrant, pour the coconut milk and chicken stock into the pot and add the cinnamon stick. Add the roasted chicken. Let the curry cook on low to medium heat for 15 to 20 minutes.
Step 6: Remove the cinnamon stick when the curry is cooked. Top with chopped cilantro or parsley and serve with whole-wheat rice or naan.
Expert tip
This curry is excellent for meal prep. Prepare it on the weekend and divide it into 4 sealable containers. Store the portioned chicken curry in the fridge for up to five days. Want to keep it longer? You can also store it in the freezer for up to three months. Perfect as a nourishing and comforting lunch or dinner warmed in seconds.
Love a quick and healthy chicken dish? I got you covered with these North African-Style Chicken Wraps bursting with flavor and Baked Sesame Chicken Tenders, perfect for satisfying your crunchy cravings. Also, try this Immune-Boosting Chicken Soup both nourishing and comforting.
Recipe FAQs
The secret to a good curry depends on a few factors next to personal taste. Here are some tips to make the best curry:
- Use fresh ingredients. It makes all the difference in flavor.
- Cooking the onions until they are soft and translucent will give your curry a good base flavor.
- Roast the spices with the fresh onion, garlic, and ginger before adding any liquid. It enhances their flavor and makes for a fragrant curry.
- Use an oil with a high smoke point, such as vegetable oil, coconut oil, or ghee. Avoid using olive oil, which has a low smoke point and can give the curry a bitter taste.
- Taste the curry as it cooks and adjust the seasoning as needed. You may need to add more salt, spices, or acid to get the right balance of flavors.
Chicken curry can be a healthy dish, depending on the ingredients and cooking method. These factors make the creamy curry a deliciously healthy option:
- Lean protein: Boneless, skinless chicken is a lean source of protein. Perfect to use in this curry.
- Vegetables: This curry recipe includes onion, garlic, and ginger, which provide fiber, vitamins, and minerals.
- Spices: Curry powder, coriander, cinnamon, and red chili flakes are not only used for flavor in this dish. They have anti-inflammatory and antioxidant properties.
To keep this meal balanced, serve it with whole-wheat rice, naan, or this homemade pita chips.
Any leftovers can be stored in the fridge for up to 5 days, making it an ideal meal-prep dish for busy weeks. Want to keep it longer? Freeze it in portions for up to 3 months and reheat it. Add more chicken stock when reheating if the curry is too thick.
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📖 Recipe
Healthy Chicken Curry
Ingredients
- 400 g boneless skinless chicken breasts (0.9 lb)
- 1 medium yellow onion
- 2 garlic cloves
- 1 teaspoon fresh ginger (grated)
- 2 tablespoon vegetable or coconut oil
- 400 ml coconut milk (full-fat)
- 100 ml chicken stock (½ cup)
- 1 tablespoon tomato paste
- 1 tablespoon mild curry powder
- 1 teaspoon ground coriander
- 1 cinnamon stick (or ½ teaspoon ground cinnamon)
- ½ teaspoon salt
- pinch of crushed red pepper flakes
Instructions
- Chop the chicken breast into bite-sized chunks. Peel and finely dice the onion and garlic, and grate the ginger.
- Heat 1 tablespoon of vegetable oil in a medium pot on high heat. Transfer the chicken chunks to the saucepan and roast them for 2-3 minutes until slightly browned. Remove them from the pot and set them aside.
- Add the other tablespoon of vegetable oil to the same pot. Turn down the heat to medium and add the onion. Roast for about a minute until translucent.
- Now, add the ginger, garlic, tomato paste, curry powder, coriander, salt, and red pepper flakes (optional). Roast for a couple of seconds, stirring frequently.
- When the spices are fragrant, pour the coconut milk and chicken stock into the pot and add the cinnamon stick. Add the roasted chicken. Let the curry cook on low to medium heat for 15 to 20 minutes.
- Remove the cinnamon stick when the curry is cooked. Top with chopped cilantro or parsley and serve with whole-wheat rice or naan.
Notes
- Make it fragrant – Roast the spices with the onion and garlic before adding any liquid. It awakens the flavors and makes for an extra delicious curry.
- Thicken if desired – Like a thick consistency? Cook the curry with the lid off so more liquid evaporates.
- Serve keto-friendly – This healthy chicken curry is also keto-friendly if served with cauliflower rice instead of whole-wheat naan or rice.
- Storing options – Any leftovers can be stored in the fridge for up to 5 days. Want to keep it longer? Freeze it in portions for up to 3 months and reheat it. Add more chicken stock when reheating if the curry is too thick.
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