Chicken Curry

Apologies for not being around much this last week! I’ve been away up north enjoying a very long awaited break spending my time on the beach, taking coastal walks and eating great food!

Speaking of – I thought I’d introduce you guys to a wonderful chicken curry recipe which I’ve altered and edited over the years to make a great bowl of spicy, rich, tomatoey goodness with plenty of veg in there!

Ingredients (For 4 People): 
Prep Time: 15 Minutes 
Cook Time: 45 minutes

– 3-4 Chicken Breasts
– 1x Large Onion
– 3 Garlic Cloves
– Bunch of Fresh Coriander
– 1x Red Pepper
– 1x Green Pepper
– Thumb-sized piece of Ginger
– 1x Tinned Chopped Tomatoes
– 2x Jalapeño (Optional)
– 1/2 tsp Cayenne Pepper
– 1x level tsp Ground Cumin
– 1x level tsp Garam Masala
– 1x level tsp Hot Smoked Paprika
– 1x level tsp Ground Turmeric


Step 1

Put a large frying pan onto a medium heat with a tablespoon or two of olive oil, coconut oil, butter or ghee (cooks preference – I went for Lucy Bee Coconut Oil). Chop your onion up, crush your garlic and throw in the pan.


Step 2

Add the Smoked Paprika, Cumin, Cayenne Pepper and Turmeric and mix. Cook for around 5 minutes – until the onion has softened and has started to golden.

Step 3
Get your coriander and remove the stalks and cut these up. Keep the leaves – you’ll need these at a later date. Remove the skin from the ginger and chop up. Add it all to the pan once your onion has started to golden. Cook for a further 2-3 minutes.





Step 4

Get your chicken breasts and chop them up. I like my chicken pieces fairly big. Once chopped up, put them in the pan and stir them in with the spicy mixture until they’re covered. Cook until all sides of the chicken are golden and cooked.

Step 5 

Get both peppers and cut them up and add them to the pan. Cook all of this for a further 5 minutes.

Step 6 (Optional)

If you like a bit of added kick to your curry I tend to add some Jalapeños with seeds in along with the peppers.


Step 7
Add the entire tin of chopped tomatoes and stir in. Cook for 2 minutes.


Step 8

Fill the tin with cold water and add to pan and stir through.


Step 9 
Chop the coriander leaves and add to the curry. Leave a couple for garnish at the end. Add the Garam Masala at this point as well.
Bring the entire mixture up to boil and then reduce down to simmer for around 45 minutes or until preferred consistency.




You can serve this with rice, sweet potato wedges, naan breads. Your choice. For me, it was a low carb day so I just had this on it’s own! Lovely bowl of messy curry goodness!!


Far healthier for you than something from the local takeaway and much more delicious!


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Dan has been a Type 1 Diabetic since November 2011 and writes about his experiences living with two autoimmune conditions (Type 1 Diabetes and Ulcerative Colitis), nutrition, exercise and living an overall healthier life on his blog and via his social media platforms.

4 thoughts on “Chicken Curry

  1. Hi Dan. Lovely recipe. Do you use Cook&Count app to carb count? Would be great if you could add a carb count into your blog recipes – I can send you a promo code for the app. I'm the mum of a child with type1d, we live in Bath, and I developed the app based on our experience post-diagnosis of wanting to cook proper healthy food but not knowing how to carb count it accurately. Would be great to hear from you – find me via Twitter @debswilder.


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