Light chicken curry recipe

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Light chicken curry recipe


Serves 2-3

  • 2 large chicken breast or 3 small chicken breasts, thinly sliced
  • 1 onion, peeled and thinly sliced
  • 3 cloves of garlic, peeled and thinly sliced
  • 1/4 small red or green chilli, deseeded and finely chopped
  • 1 tablespoon rapeseed oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 star anise
  • 1 cinnamon stick
  • 3 kaffir lime leaves
  • 3 tomatoes, cut into small cubes (seeds and core included)
  • 1 tablespoon tomato puree
  • 100g red lentils
  • 400ml tin light coconut milk
  • 200ml water
  • 1 teaspoon vegetable bouillon
  • Pinch of Maldon sea salt
  • A good grind of black pepper
  • Juice of 1/2 lemon
  • 1 handful fresh coriander leaves, finely chopped

You will need a medium sized saucepan with a lid and a pestle and mortar.


Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Light chicken curry recipe

This delicious bowl of healthfulness has become my new favourite recipe! The balance between creaminess, spice, saltiness, and the freshness of the coriander and lemon is spot on. It’s a brilliant midweek supper when you are looking for something effortless, super tasty and packed with goodness. Don’t be scared of the list of ingredients, it only takes a few minutes to prepare and then you can leave it cooking for 30minutes, freeing you up to concentrate on something else.


Heat the oil in a large saucepan and add the onions. Fry over a medium heat for 5 minutes, or until they start to soften and take on colour.

In the meantime, place the spices in a small dry frying pan over a high heat. Leave for 3 minutes or until the pan starts to smoke. Grind to a fine powder in a pestle and mortar.

Once the onions are ready, add the garlic and chilli and sautΓ© for a minute. Add the freshly ground spices, star anise and cinnamon and cook for a further minute.

Add the lentils, chopped tomatoes, coconut milk, chicken, tomato puree, vegetable bouillon, kaffir lime leaves and salt and pepper.

Bring to the boil and turn down to a gentle simmer. Pop a lid on and cook on the hob for 30 minutes, stirring from time to time to stop it from catching.

Once the lentils have broken down and the chicken strips have cooked through, take off the heat. Add the lemon juice and fresh coriander and taste. Adjust the lemon, coriander, salt, pepper and chilli to your liking and serve.



Looking for a way to use up a roast? Try substitute the chicken for leftover roast lamb, beef or pork. Simply cut the meat into strips and add them in 10 minutes before the end of cooking.”

  • JENNY Fenton
    Posted at 21:18h, 13 July

    This is a lovely recipe. Great flavour and quite light for a curry. I used ground coriander as I didn’t have whole and also frozen coriander instead of fresh at the end,

  • Annabel Gonifas
    Posted at 19:07h, 14 July

    I am so glad you enjoyed it Jenny. That’s great that you used ground coriander and frozen coriander at the end. Fab substituting!

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