Green chilli chicken curry is one lean mean dish. Lean as it’s lower in calories and fat than an average restaurant curry. Mean as you get bags of flavour from minimal ingredients!
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!
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.
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? 😐
Subscribe to Neil’s Healthy Meals
Don’t miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals.
Subscribe here to add your email to the subscription list.
And you can follow me too via your favourite social channels :-
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.
Other Chicken Curry Recipes You Might Also Like
- This easy chicken sharabi curry recipe shows you how to make a delicious curry made with a kick of alcohol – in this case wine. This is an amazing curry made from spices, tomatoes and green chillies which combine to provide an altogether amazing fusion of flavours!
- 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.
- One pot chicken dhansak is a delicious home made lentil curry infused with spices that is so easy to make. Filling and providing a huge amount of your daily protein requirement it also comes in at only 437 calories too!
Coming Thursday on Neil’s Healthy Meals
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. 🙂
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!
Green Chilli Chicken Curry Recipe
Only put 2 green chillies in this green chilli chicken curry recipe if you want it to be less spicy!
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! 🙂
Green Chilli Chicken Curry
- 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
- 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.
- 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.
- Add the ginger and garlic paste, gram masala, turmeric and salt and sauté everything together for a further 2 minutes, stirring constantly.
- Add the tomatoes, tomato puree and chopped green chillies and cook everything together until the tomatoes are completely softened.
- Allow the cooked mixture to cool a little and then blitz in a food processor until you have a sauce consistency.
- 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.
- 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.
- Serve the curry garnished with the freshly chopped coriander.