Simple Chicken Curry

Fancy a spicy, satisfying curry? Try this recipe out!!


4 People


10 minutes


40 minutes


  • Garlic crusher
  • Sharp knife
  • Chopping board
  • Large frying pan
  • Measuring spoons
  • Wooden spoon
  • Measuring scales


  • 1 clove garlic
  • 230g mushrooms
  • 4  boneless chicken breasts
  • 1 level teaspoon curry powder
  • 1 large onion
  • 1 level teaspoon ground ginger
  • 1 red potato          
  • ½ teaspoon black pepper
  • 2 carrots
  • 1 reduced salt chicken stock cube
  • 2 red peppers
  • 284ml cold water
  • 1 teaspoon vegetable oil
  • ½ carton low fat yoghurt

Simple steps

  1. Crush the garlic clove; slice the mushrooms, carrots, peppers and chicken. Scrub and dice the potato into bitesize pieces.
  2. Fry the onion and garlic in the oil for 5 minutes. Add the chicken to the pan and cook for a further 5-10 minutes.
  3. Pour in the water and add all the spices, stock cube and vegetables. Cook for 25 minutes.
  4. Remove the pan from the heat and cool before stirring in the yoghurt.
  5. Serve with rice, salad or warmed pitta breads.


calories: 387

protein: 47g

fat: 12.7g

saturated fat: 3.4g

carbohydrates: 20.8g

sugars: 5.6g

salt: 454mg

dietary fibre: 3.7g

Allergen information

Curry powder and chicken stock cube allergens vary – check labels