This chicken curry in a hurry is quick, delicious and packed full of taste. On the table in under an hour it serves up to four. With plenty of healthy protein, it’s low in calories too. It certainly beats those unhealthy pre-packed curries with ingredients lists as long as your arm!
Folks, I hope you had a great weekend, we did!
I mentioned in the healthy eggs benedict recipe that Lynne and I had plans for a lunch meeting on Saturday.
You can read all about that weekend highlights – when bloggers meet at the foot of this post.
But let’s kick off with today’s easy chicken curry in a hurry recipe first…..
Does this sound like you?
You’re short on time in the evening, late home and you’re tired from a hard day’s graft at the office? You’re hungry and you’re faced with putting a meal together. When really what you want to do is just sink into a chair?
Yep, I hear you, because that is so often me too! And I totally understand that temptation to buy something of convenience from the local supermarket and to bung it in the microwave to heat it up.
So, being faced with that choice what do you do?
May I make a suggestion?
You make this healthy chicken curry in a hurry recipe.
Why? Because that’s exactly what I created it for. Busy people like you and me. We don’t want to compromise and eat something full of additives and artificial flavours from a box from the supermarket really, do we?
But we do want something relatively quick, tasty, enjoyable and healthy.
Why This Chicken Curry is Healthy
- Traditional Indian chicken curry recipes are made with a lot of oil. Sometimes up to 8 tablespoons. This recipe only uses 1 tablespoon.
- Using only 1 tablespoon of oil means this chicken curry is just 345 calories per serving.
- Less oil means that this is a low calorie quick healthy recipe contributing 28% of your daily allowed body fat requirement.
- This healthy chicken curry provides a whopping 68% of your daily protein requirement. Great if you do a lot of gym workouts.
- It’s also healthy on your pocket as its really cheap to make too!
Weekend Highlights – When Bloggers Meet
The problem with good weekends is that they go by too quickly, don’t you think?
I’ve never met any other fellow bloggers face to face before. And, you’re always nervous meeting up with new folks in the first place aren’t you?
But, I need not have worried. Not only was it a great lunch meet up with 2 great people (and great food) but the conversation just flowed and flowed.
Erin’s been in Glasgow for just over 6 months now. She and Luke are just coming up to celebrating one year being married. And, as if it’s not challenging enough settling into a married life, getting used to each other’s ways and quirks, Erin moved half way over the world from the U.S. to be here!
Erin writes a hilarious regular post about that “Abroad City: An American Living in Glasgow” on her blog discussing the challenges of adapting to being here and in particular the notorious weather!
I’ve been enjoying keeping up with Erin’s blog for most of this year now. She writes passionately, and from the heart about all her challenges in life, with a really warm and engaging style that you know you’re reading a genuine person’s experiences.
As a Certified Personal Trainer, Fitness Nutrition Specialist and fitness instructor she’s setting up her own training and coaching business, establishing her name in Glasgow and is already working with a whole bunch of clients.
With Luke and Lynne not being bloggers, but having to be married to ones, I was conscious that the conversation could have been just about that – blogging.
Although it did dip into that subject, like Erin and I discussing our favourite bloggers (a similar list it turns out) and some of our challenges (like balancing life with blogging) it wasn’t all about that, but pretty much normal life things too, and Luke and I’s training for the Great Scottish Run.
When Lynne and I left, I assumed we’d been chatting for just over an hour or so. Nah, it was more like 2 hours. That says it all really doesn’t it? When time passes by so quickly without you noticing, you know you’re enjoying yourself.
We’ll definitely all be meeting up in the future, which will probably involve wine! And that’ll more than likely be a whole blog post in itself! 😀
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Coming Next Week on Neil’s Healthy Meals
Folks, thanks for checking out this recipe!
I’m off to start a new web development related evening course at college on Wednesday night.
So I’ll maybe write a bit about that on Thursday in the delicious roast summer vegetables vegetarian recipe I’m publishing then.
[click_to_tweet tweet=”This chicken curry in a hurry is healthy quick and delicious Indian curry recipe. Gluten free it’s a simple curry made in under an hour and serves up to four. With plenty of healthy protein it’s low in calories too!” quote=”This chicken curry in a hurry is healthy quick and delicious Indian curry recipe. Gluten free it’s a simple curry made in under an hour and serves up to four. With plenty of healthy protein it’s low in calories too!”]
Watch the short video I made to show you how to make this delicious chicken curry in a hurry. It shows you how easy it really is!
Chicken Curry in a Hurry Recipe
This curry in a hurry is pretty mild. If you like a little bit more heat then add some more of the curry powder to taste.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 1 tbsp sunflower oil
- 1 large onion chopped
- 2 cloves of garlic crushed
- 1 tsp turmeric
- 1 tbsp medium curry powder
- 2 tomatoes roughly chopped
- ¼ tsp salt
- 200 ml chicken stock
- 600 g skinned chicken breasts cut into bite size chunks
- 1 tbsp freshly chopped coriander
- Heat the oil in a large pan, over a medium heat.
- Sauté the onion and garlic together, stirring regularly, until soft, about 5 minutes.
- Add the turmeric and curry powder, stir these in, for about 20 seconds.
- Add the chopped tomatoes, keep stirring everything together. If at this point the mixture is too dry and sticking to the pan, add a little hot water from the kettle. Cook for about 5 minutes until the tomatoes are broken down.
- Remove the pan from the heat, and either using a stick blender or a food processor blitz the ingredients to a curry paste and then return to the heat.
- Once the sauce is simmering gently, add the salt and the chicken stock.
- Bring to the boil, turn down to simmer, stir in the chicken, coating well with the sauce and cook for about 15 minutes, stirring constantly.
- Check the chicken is cooked by cutting one piece in half to ensure it is not still pink inside.
- Serve on rice of your choice (I prefer the healthier wholegrain basmati rice) and garnish with the freshly chopped coriander.
This chicken curry is freezable.