This easy chicken curry recipe will become your new Friday curry night favourite. It’s healthy, full of flavour and crammed with veg. Meal prep-friendly you can make this ahead of time and freeze it for an easy midweek meal.
Easy chicken curry ingredients
Unlike store-bought and takeaway curries, this chicken curry is packed with healthy ingredients:
- Curry paste ingredients: This curry paste, made from onion, garlic, ginger, garam masala, coriander, turmeric, cumin, salt, chilli powder and chicken bone broth, is bursting with bold flavour.
- Olive oil: For sautéing.
- Chicken breasts: Look for organic free-range chicken breasts if possible. You can also use chicken thigh. If you want to make this curry vegan, leave out the chicken and swap the chicken broth for vegetable broth.
- Veggies: This curry is packed with veg including cauliflower, sweet potato, spinach and chickpeas.
- Chopped tomatoes: To make a rich, tasty sauce.
- Chicken bone broth: Just a splash to help thin the sauce (add more if needed). Chicken bone broth is loaded with fertility-boosting ingredients, read more here and shop via this link using the code THEFERTILITYKITCHEN for £5 off your entire order.
- Cashews: For a boost of healthy fats and a delicious, creamy flavour. Toast them for additional flavour.
- Coriander: To garnish the curry with extra goodness.
How to make easy chicken curry
This is a quick and easy recipe, you do have to make a paste but don’t let this put you off because it couldn’t be easier. There are just four steps to make this easy chicken curry:
- Make the paste: Place the onion, garlic, ginger, garam masala, coriander, turmeric, cumin, salt, chilli powder and chicken bone broth in a small food processor and process to a paste. That’s it!
- Make the curry: Heat the oil in a large saucepan over a medium–high heat, add the curry paste and cook, stirring occasionally, for 2–3 minutes, or until fragrant. Add the chicken, cauliflower and sweet potato and stir to coat in the paste. When nicely coloured add the tomatoes, broth and chickpeas and stir to combine. Cover, bring to a boil, then reduce the heat to low and cook, stirring occasionally, for 15–20 minutes, or until the sauce is slightly thickened, the chicken has cooked through and the vegetables have softened. Top the curry with the spinach and leave to wilt for 2–3 minutes before stirring through.
- Dry-fry the cashews: Place the cashews in a small frying pan over a high heat for 3–4 minutes, or until golden brown, tossing frequently. Roughly chop.
- Serve! Divide the curry between serving bowls and sprinkle with the toasted cashews and coriander leaves to serve
Top tip
Make a double or triple batch of the curry paste and freeze it in silicone trays to make your life easier on another day.
Servings suggestions
This curry is perfect on its own but if you like rice to soak up your curry sauce with, you have two options. You can add even more veg to this already veg-packed recipe and serve it with cauliflower rice, or for something more traditional, serve up some perfectly cooked brown basmati.
More curry recipes to try
More one-pan recipes to try
I hope you enjoy this chicken & chickpea curry recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Easy chicken curry
Ingredients
For the curry paste
- 1 onion diced
- 2 garlic cloves crushed
- Thumb-sized piece of ginger finely grated
- 2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sea salt
- ½ tsp hot chilli powder
- 3 tbsp chicken bone broth
For the curry
- 1 tbsp extra virgin olive oil
- 2 large chicken breasts diced
- 1 small head of cauliflower chopped into florets
- 1 medium sweet potato peeled and diced
- 400 g chopped tomatoes
- 100 ml chicken bone broth
- 400 g chickpeas drained and rinsed
- 135 g spinach
- 70 g whole cashews
- 1 bunch 25g coriander leaves, roughly chopped, to serve
Instructions
- First, make a curry paste. Place the onion, garlic, ginger, garam masala, coriander, turmeric, cumin, salt, chilli powder and chicken bone broth in a small food processor and process to a paste.
- To make the curry, heat the oil in a large saucepan over a medium–high heat, add the curry paste and cook, stirring occasionally, for 2–3 minutes, or until fragrant.
- Add the chicken, cauliflower and sweet potato and stir to coat in the paste. When nicely coloured add the tomatoes, broth and chickpeas and stir to combine. Cover, bring to a boil, then reduce the heat to low and cook, stirring occasionally, for 15–20 minutes, or until the sauce is slightly thickened, the chicken has cooked through and the vegetables have softened. Top the curry with the spinach and leave to wilt for 2–3 minutes before stirring through.
- Meanwhile, dry-fry the cashews over a high heat for 3–4 minutes, or until golden brown, tossing frequently. Leave to cool slightly, then roughly chop.
- Divide the curry between serving bowls and sprinkle with the toasted cashews and coriander leaves to serve.
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