Super Easy Chicken Curry

Spice up your recipe collection with this quick, easy and tasty chicken curry. Skip the store-bought jar of curry sauce and make your own.

This healthier chicken curry makes for an easy, flavorful and fragrant meal. It is made with simple, on-hand fresh ingredients – onion, garlic, ginger, cauliflower, chopped tomatoes and a bunch of aromatic herbs and spices.

This creaminess of this easy chicken curry comes from the coconut milk. We swap out regular and calorie-rich coconut milk with light coconut milk.

To healthify this recipe further we go easy on the oil – an ingredient often used liberally in curries.

We also skip the sugar – another favorite. If you want to add sweetness, use honey instead. These few tweaks can slash the calorie content off a recipe by hundreds of calories.

This easy chicken curry makes for a richly flavorful and fragrant meal.
MAKES 4 servings
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  • 1.5 lb skinless chicken fillets cut into 1 inch pieces
  • 3 cups cauliflower florets
  • 2 tomatoes chopped
  • 10 curry leaves
  • 10 oz low-fat coconut milk
  • 2 garlic cloves
  • 1 inch piece ginger sliced
  • 2 tsp whole coriander seeds
  • 1 tbsp mild curry powder
  • 2 small green chillies chopped
  • 2 tbsp sunflower oil
  • 1 onion chopped
  • ½ cup water
  • Coconut milk and lime or lemon wedges to serve


  • Place the garlic, ginger, coriander, curry powder and chilli in a blender and blend into a smooth paste. Set aside.
  • In a large saucepan heat the oil medium heat. Add the onion and cook for 3-4 minutes until softened. Then add the paste and cook, stirring for a 2 minutes or until fragrant. Add the tomato, curry leaves and cauliflower and cook for 2 minutes. Add the coconut milk and water. Bring to a simmer.
  • Add the chicken, season and cook for a 20 minutes or until the chicken is just cooked.
  • Garnish the curry with coconut milk and serve immediately with lime or lemon wedges.



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