Green Chilli Chicken Curry

This green chilli chicken curry is one lean mean spicy dish. Lean in terms of being lower in calories than an average restaurant curry and spicy depending on whether you decide to leave the seeds in the chillies or not! 

Rich tasting, spicy and with deep flavours this green chilli chicken curry is one lean mean spicy dish. You decide on the spiciness by choosing to either leave the seeds in the chillies or not!

With cumin, ginger and garam masala all combined together in this dish, you can be sure this green chilli chicken curry is one rich tasting and deep flavoursome curry!

I’d say this curry is somewhere in between mild and fairly hot. After all it is a chilli curry and it can depend upon how hot your green chillies are!

I’m lucky as my brother grows loads of green chillies. In fact you can see them in the photographs here. I usually have plenty of them frozen in bags in the freezer on stand-by – they’re pretty hot!

Rich tasting, spicy and with deep flavours this green chilli chicken curry is one lean mean spicy dish. You decide on the spiciness by choosing to either leave the seeds in the chillies or not!

So, as promised in the previous post folks it was time for a new curry recipe. You guys seem to rate my curry recipes pretty highly. When I check out the blog stats to see what you’re liking, and looking at, it’s pretty much curries near the top of the list!

And why not? With a curry you’re usually getting a pretty decent sized portion of your daily protein requirement, like 93% of it with this one, and provided you’re minimalizing the oil and cutting out the heavy creams, you’re getting a pretty good nutritional deal too, especially more so if you compliment your curry with a little wholegrain rice and /or some veg .

There’s a few of you who have been in touch after making the previous curry recipe, chicken curry in a hurry, and I’m ecstatic and grateful of your positive reviews and comments. I’m always open to your suggestions and tweaks to compliment the dish further.

Anyway, hopefully you’ll enjoy this one, just as much. 🙂

Actually I was only just reminded that it was “National Curry Week” here in the U.K. LAST WEEK when catching up on Ellen’s blog.  So really, I should have posted this recipe last week to coincide with that. Oh well, it happens, you know? 😐

You know sometimes I’m completely up to date with things. For instance, because of my job (working in IT) I’m aware of new technology and discussions of it going on around me.

But stuff like it being National Curry Week last week, which would have been handy to know and a good reason to bring this green chilli chicken curry recipe out then, well, yeah, I can be a “country mile behind the world”. Btw thanks Morrissey for sticking that lyric in my mind from age 17……. 😮

Rich tasting, spicy and with deep flavours this green chilli chicken curry is one lean mean spicy dish. You decide on the spiciness by choosing to either leave the seeds in the chillies or not!

5 from 1 vote
Rich tasting, spicy and with deep flavours this green chilli chicken curry is one lean mean spicy dish. You decide on the spiciness by choosing to either leave the seeds in the chillies or not!
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Green Chilli Chicken Curry
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

Rich tasting, spicy and with deep flavours this green chilli chicken curry is one lean mean spicy dish. 

Course: Dinner
Cuisine: Indian
Servings: 2
Calories: 531 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • 400 g lean skinned chicken breasts diced
  • 1 tbsp green chilli paste
  • 1 tbsp vegetable oil
  • 2 medium sized onions finely chopped
  • 1 tsp cumin seeds
  • 2 tbsp ginger and garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1.5 tsp salt
  • 2 tomatoes finely chopped
  • 2.5 tbsp tomato puree
  • 4 small green chillies with seeds remove if you prefer milder, chopped
  • 100 ml warm water
  • 2 tbsp chopped fresh coriander
Instructions
  1. Place the diced chicken and green chilli paste in a bowl, mix together thoroughly, cover and place in the refrigerator for at least one hour prior to cooking. Whilst chicken is marinating in the fridge, make the curry sauce.
  2. Heat the vegetable oil in a large pan, add the onions and cumin seeds and sauté together for 4 – 5 minutes until the onion is soft.
  3. Add the ginger and garlic paste, gram masala, turmeric and salt and sauté everything together for a further 2 minutes, stirring constantly.
  4. Add the tomatoes, tomato puree and chopped green chillies and cook everything together until the tomatoes are completely softened.
  5. Allow the cooked mixture to cool a little and then blitz in a food processor until you have a sauce consistency.
  6. Add the sauce back to the pan, add the water, turn the heat back on and bring to the boil, then turn down to simmer.
  7. Once simmering gently add the chicken and green chilli paste marinade and cook for 10 – 15 minutes. Check the chicken is cooked by cutting a piece in half to ensure it’s not still pink inside.
  8. Serve the curry garnished with the freshly chopped coriander.

Nutrition Facts
Green Chilli Chicken Curry
Amount Per Serving
Calories 531 Calories from Fat 239
% Daily Value*
Total Fat 26.6g 41%
Saturated Fat 6g 30%
Cholesterol 128mg 43%
Sodium 1337.7mg 56%
Total Carbohydrates 27.8g 9%
Dietary Fiber 7.5g 30%
Sugars 12.9g
Protein 46.4g 93%
Vitamin A 15%
Vitamin C 247%
Calcium 11%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

This green chilli chicken curry is one lean mean spicy dish. Lean in terms of being lower in calories than an average restaurant curry and spicy depending on whether you decide to leave the seeds in the chillies or not! With cumin, ginger and garam masala all combined together in this dish, you can be sure this is a rich tasting and deep flavoursome curry.

Coming Up

So, I just managed to finish editing the photographs of the last hillwalking outing, which included a trip to Oban (the seafood capital of Scotland) and so they’ll be along on Thursday.

You know, I really must try and get excursion / trip photographs edited quicker. I remember thinking up some great recaps of each photo when I was actually taking them. Nearly a month on from that trip (actually it was hard to believe it’s been a month) I pretty much forgot what I wanted to say!

Anyway, here’s a teaser pic of what’s coming up on Thursday. That red roofed building was one of the sea food restaurants we ate at. 🙂

Oban Ee Usk Seafood Restaurant

And then there’s next weekend. The annual Tesco Wine Fair in Edinburgh on Saturday. Remember I talked about it last year in this recipe post?

Yeah, there’s sure to be a few delicate heads next Sunday. 😉

All in moderation as usual with the 80:20 rule though, you know?

Ha ha, see you Thursday!

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Comments

  1. This is just what we need right now–warming and spicy and completely satisfying. Going directly into the recipe box! I have a feeling we will be needing this recipe this winter!
    And now you are off to a seafood capital. You know how I feel about this.
    Susie @ SuzLyfe recently posted…Crusted Pumpkin French Toast with Vanilla Pumpkin Beer Syrup (Gluten Free)My Profile

    • neil@neilshealthymeals.com says:

      Hey Suz, one day I’m gonna make sure I get a list of all those recipes of mine you’ve saved into your recipe box, get your favourites and make it for us all!

      I hear you about the winter. They’re saying this year’s here is going to be a really cold one. If that’s the case it’ll be curry recipes on the blog every week. Ha ha!

      Yeah, you would have loved Oban, the seafood capital of Scotland. Harbour side cabins selling fresh lobster, langoustines, shellfish and and…. 😉

  2. Wow Neil! This recipe looks incredible! That little seatown looks super cute too!

    • neil@neilshealthymeals.com says:

      Thank you so much Natalie. 🙂

      This recipe is definitely one that’ll suit you if you like it nice and spicy.

      More pictures of that little seatown, Oban coming, on Thursday.

  3. Mmm unfortunately i dont eat meat, but i am tempted to make this with some shrimp! green chilis are so good, especially right now because it is sooo cold in Toronto! 🙁
    That Tesco wine fair sounds awesome! Hope you enjoy yourself
    Beverley @ sweaty&fit recently posted…Introduction to Me – My Fitness Journey [VIDEO]My Profile

    • neil@neilshealthymeals.com says:

      Hey Beverley, thanks for your comments. 🙂

      I’ve not tried this with shrimp before, but thinking about it, I think it would go, but maybe with red chillis instead of the green? I know that then makes it a Red Chilli Shrimp Curry, but in my head, that goes!

      Anyway, if you do get a change to try it with shrimp, feel free to post the results.

      Yep, looking forward to that Tesco wine festival this Saturday! Cheers! 😉

  4. I love me a lean mean spicy curry dish, Neil – so I’d be the one loading up in the green chilies for this! And – way I see it – this recipe is the perfect one to round off National Curry week from last week 😉
    Shashi at RunninSrilankan recently posted…Cinnamon Bacon DoughnutsMy Profile

    • neil@neilshealthymeals.com says:

      Ah, I like that Shashi, thanks for your words of wisdom regarding this curry being the round off to the National Curry week that I missed 😉

      I’ve plenty of green chillies here should you ever run out! 🙂

  5. Neil, this looks SO good- Green chilli curry trumps standard curry because I’m obsessed with all things curry!
    Arman @ thebigmansworld recently posted…Healthy No Bake Giant Cookie For OneMy Profile

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