Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A mild, creamy curry the whole family will eat.
Equipment: Large frying pan or casserole
Measures and names
Ingredients
- 700 g chicken thighs, cut into chunks
- 1 onion, chopped
- 3 garlic cloves
- thumb of ginger
- 2 tbsp curry powder or garam masala
- 1 x 400g tin chopped tomatoes
- 150 ml double cream (heavy cream) or coconut milk
- 1 tbsp oil
- Cauliflower rice and coriander (cilantro), to serve
Method
- Heat the oil in a large pan and cook the onion for 5 minutes, until golden.
- Add the garlic, ginger and curry powder and cook for 1 minute, until fragrant.
- Add the chicken and brown for 5 minutes, turning in the spices.
- Stir in the tomatoes, season, and simmer for 15 minutes, until the chicken is cooked through with no pink inside.
- Stir in the cream or coconut milk and warm gently. Taste and adjust.
- Serve over cauliflower rice, scattered with coriander.
Swaps and tips
Mild enough for children — add chilli at the table for the adults. Thighs stay juicier than breast and are cheaper; the curry freezes well before the cream goes in.
Add carbs for the family (optional)
For the family, serve with basmati or brown rice, or a wholemeal chapati. Keep the on-plan version over cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 10 g | 2 g | 35 g | 473 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
