Healthy Aromatic Chicken Curry with Garam Masala

Healthy Aromatic Chicken Curry with Garam Masala

This recipe contains no creamy sauce whatsoever and skinless chicken which contains the least fat. You can use chicken on the bone too.

bar Healthy Aromatic Chicken Curry with Garam Masala
All the ingredients mentioned are used generally in most Indian curry bases although the tomato puree can be replaced with a fresh chopped tomato.

Picture by Manju Malhi


1 tbsp sunflower, olive or rapeseed oil
2 skinless and boneless chicken breasts approximately 150g each in weight, chopped into 2cm pieces
1 onion, chopped
2 green chillies, chopped
2 garlic cloves, chopped
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp salt
1 tsp peeled and grated root ginger
1 tbsp tomato puree or paste
1/4 tsp garam masala
a few coriander leaves, washed and chopped for garnish


Heat a pan on a medium heat and add the oil. Tip in the chicken pieces and saute for 5-7 minutes until it changes colour on the outside.

Remove the chicken from the pan and set aside. Add the onion, green chillies and garlic, and fry for 5 minutes until soft. Then mix in the turmeric, chilli powder, cumin powder, coriander powder and salt. Tip in the ginger with the tomato puree and fry for a couple of minutes. Return the chicken to the pan and mix thoroughly coating the chicken with the spice mixture.

Pour 1 cup or 250ml of just boiled water and allow to simmer for 5 minutes. Sprinkle the garam masala and cook for a further 2 minutes. Garnish with coriander leaves and serve hot with wholemeal pitta breads or Brown Basmati Rice.


(c) 2012