Chicken Curry

Serves: 4Chicken curry
Prep: 20 minutes
Cook: 30 minutes


  • 1 tsp pure vegetable oil
  • 2–3 tsp medium curry powder
  • 1 large onion (160g), chopped
  • 1 low salt chicken stock cube and 300 ml water
  • 4 boneless, skinless chicken thighs (350g)
  • 1 x 400g tin tomatoes
  • 1 apple (90g), cored and chopped but not peeled
  • 1 x 400 g tin chickpeas, drained
  • 2 tbsp 0% fat yoghurt
  • 10g coriander, roughly chopped (optional)

To serve:

  • basmati rice (not in nutritional analysis).

Healthy boost ingredients

  • 2 carrots (160g), chopped
  • 1 large sweet potato (160g), diced.


  1. Heat the oil in a non-stick pan. Add the onion and fry for 2–3 minutes until softened
  2. Add the curry powder and continue to cook for 1 minute
  3. Now add the stock, chicken, carrots, sweet potato and tomatoes, cover and simmer for 15 minutes
  4. Add the apple and chickpeas and cook a further 10 minutes
  5. Stir through the yogurt, garnish with coriander if using, and serve with basmati rice.


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