Lean Spicy Chicken & Tomato Curry

3.0/5 rating (39 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 12-15 mins, approx.
  • Difficulty: Easy
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Lean Spicy Chicken & Tomato Curry
This super quick curry is perfect if you want something delicious and is faster and healthier than a takeaway.


  • 1 medium egg white, lightly beaten
  • 2 heaped tbsp any starch, cornflour, arrowroot etc. etc.
  • pinch black pepper
  • 3 medium chicken breasts, free of skin and cut into 1cm strips (Lean pork, turkey, venison and game such as pheasant also work well with this recipe)
  • I large onion, peeled and FINELY chopped
  • 2 cloves of garlic peeled
  • 4 cardamom pods, crushed
  • 1 tbsp mango chutney
  • 2 tbsp desiccated coconut
  • 2 heaped tbsp finely chopped fresh ginger
  • 1 heaped tsp chopped red chilli
  • 8 ripe (good flavoured) fresh tomatoes
  • 1 tbsp tomato puree
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • 1 x 10g chicken stock cube
  • juice of ½ lemon
  • 20g freshly chopped coriander
  • 3 tbsp natural thick yogurt

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  • Whisk the egg white, starch and black pepper well, and then add the chicken, pork or turkey.
  • Mix well and leave whilst you make the curry sauce.
  • Place the onion, garlic, cardamom pods, mango chutney, coconut, ginger, chilli, tomatoes, tomato puree, turmeric, cumin and stock cube into a food processor and blitz to a nice paste.
  • Bring a shallow pan of salted water to the boil.
  • Once boiling drop in the chicken pieces and stir to stop the starch sticking, and then bring back to a simmer.
  • Immediately lift out with a slotted spoon and place into a clean saucepan.
  • Pour over the curry/sauce and bring to the boil, turn down the heat and simmer for 12-14 minutes, the curry may well cook in less time.
  • Once cooked, check the seasoning and adjust if needed, stir in the lemon, coriander and yogourt off the heat, serve with rice and raita.

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