Super-easy, warming chicken curry recipe

This chicken curry recipe is a winner in the Singleton household across the board (which is no mean feat let me tell you!). We have it most weeks and its absolutely perfect for this time of year particularly due to the warmth of the ginger and the coriander. It could easily be adapted with plant based protein to replace the chicken too. Full credit to the BBC Good Food website ( for this household staple which ticks the boxes for increasing your plant intake too. With just a couple of swap outs to avoid digestive stress/dampness, this is a really nutritious meal – a ‘warming’ rather than ‘hot’ curry. Here is my version:

  • 2tbsp of coconut oil (or olive oil)
  • 1 chopped onion
  • 2 large chopped garlic cloves
  • Thumb size + piece of fresh ginger, peeled & chopped or grated
  • 3 or 4 large chicken fillets (I use fillets for ease rather than the original recipe which suggests thighs)
  • 3 tbsp of Tikka spice paste (I use Jamie Oliver’s)
  • 1 can of chopped tomatoes (400g)
  • 100g Coconut Yoghurt or another plant-based Greek Yoghurt alternative (to remove the dampness of dairy)
  • Bunch of roughly chopped coriander leaves
  • 50g of ground almonds

Serve with Brown Rice

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