This Indian ginger chicken curry recipe is fresh and delicious. Because it is so easy to make you will love it and make it a part of your repertoire. This ginger chicken curry recipe is made with chicken breast fillet as a healthier option. If you like, you can use drumsticks or thigh pieces. Chicken is an excellent source of lean protein, and this curry recipe uses only a little olive oil to saute the garlic and spring onions. There is a lovely balance of flavours which go really well with rice, roti or naan bread. It is an excellent light curry that your whole family will love.
| Serves | Prep Time | Cook Time | Calories | Sat Fat |
|---|---|---|---|---|
|
4 |
30 mins |
30 mins |
257 |
1.8g |
*Note: Calories and saturated fats value are on a per serving basis.
How To Make Indian Ginger Chicken Curry Recipe
Ingredients
- 500 g chicken breast fillet (cut into 2-3cm cubes)
- 2 tablespoon olive oil
- 1 cup chopped spring onions
- 2 teaspoons crushed ginger
- 1 teaspoon salt
- 1/2 teaspoon tumeric
- 3 medium grated tomatoes
- 3 tablespoons low fat plain yoghurt
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon coarsely crushed red chilli
Method
- Saute green onion and ginger in olive oil, in a large saucepan
- Add chicken, salt, and tumeric and fry until chicken is firm.
- Remove chicken from pan.
- Add tomatoes, cumin, cayenne pepper, red chilli and yoghurt and cook for 10 minutes until thick.
- Add chicken back into pan and cook for 20 minutes.
- Garnish with chopped spring onion and serve with Naan bread (bread not included in nutritional value assessment)