Gizzi's Chicken Curry

Chicken Curry

Serves 4
Preparation time 20 minutes
Cooking time 1 hour 20 minutes

Nutritional Breakdown

GIZZI “When making your own curry you save on so many calories. You also get way more flavour. I want him to get out of the whole creamy curry situation and also away from starchy side dishes and give him a crunchy salad and some yoghurt as an accompaniment”

Chicken Curry - 478kcals and 9.3g fat per serving.


  • 8 Chicken thighs, skin off, on the bone
  • 2 large onions, chopped
  • 1 tablespoon Olive oil
  • 1 tablespoons cumin seeds
  • 1-teaspoon sea salt
  • 4 – 6 cloves of garlic, crushed, depending on how big a garlic fan you are!
  • 1 tsp of root ginger, grated
  • 1 to 2 long green chillies, finely chopped, depending on how hot you like it?
  • 200g can of chopped tomatoes, or half a 400g one
  • 1 tablespoon turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon ground coriander
  • 1 teaspoon chilli powder
  • 1 teaspoon madras curry powder
  • 500ml fresh chicken stock
  • A generous handful of fresh coriander chopped, use the root too – tons of flavour

For the rice

  • 240g basmati rice
  • 1 lemon sliced
  • a pinch saffron
  • 1 tsp onion seeds (Nigella)
  • 3-4 curry leaves
  • a good pinch of salt

For the salad

  • ½ cucumber, seeded and finely chopped
  • 2 tomatoes, seeded and chopped
  • 2 small shallots, peeled and thinly sliced
  • 1 tablespoon fresh coriander
  • juice 1 lemon
  • Serve with 50g 0% fat Greek yoghurt


Bring a full kettle to the boil Heat the oil in a large deep pan. Add onions and sauté for about 5 minutes until slightly golden then add the salt and cumin seeds and toast for a further 2 minutes. Add the garlic, ginger and chilli and cook for a further 3 minutes until everything is nicely golden.

Turn the heat up and add enough boiled water to just cover the onions. Let them simmer slowly, stirring occasionally until the water has reduce almost completely (be careful not to let it burn!). Keep adding water for around 10-15min until onions are a mushy. You are looking at making this into a paste so by all means go at it with a potato masher.

Turn the heat down to medium, add some more boiled water (again just covering the paste) and add the spices and stir. Cover with lid for around 5 to 10min (as it starts to splatter in all directions! Add the tomatoes. At this stage it should be quite soupy, you don’t want it too watery so if it is keep simmering it until its reduced.

Add chicken and give it a good stir. Pour over the chicken stock making sure there is enough to just cover the chicken then simmer it on a low heat, stirring it every now and then for 40 minutes.

Finally stir through the coriander, check the seasoning and serve.

To make the rice put all the ingredients in a pan then cover with 1cm of cold water and a lid. Bring to the boil for 5 minutes and when almost all the water has been absorbed turn it off the heat, leave the lid on and let it steam for 10 minutes.


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Gizzi Erskine Recipes Chicken Curry

Last Updated Wednesday 16 June at 2:19 PM

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