Chicken curry you’ll love and so will your hips.

Creamy low fat chicken curry

Winter is a time when we search for heartier warming foods and a good curry ticks all the boxes.  If you  like your curries creamy but are watching your weight or fat intake try this delicious tasty Chicken Curry made with yoghurt.


Macadamia oil

3 cloves Garlic crushed

1 Onion chopped

2 tspns ginger finely chopped

1 tspn turmeric

1 ½ tspns garam masala

 chilli to taste

2 ripe medium tomatoes chopped

1 cup green beans & or 1 cup chopped Kale

½ cup fresh or ¼ cup dried coriander leaves and root

2 cups of cooked chicken  (skin and fat removed)

1 cup of natural yoghurt (I use Meredith Farm Sheeps yoghurt – lovely, creamy texture)


Saute onion, garlic  & ginger in a small amount of oil (or none if non stick pan) for a few minutes.

Add dried coriander leaves & root, turmeric,chilli & garam masala. Saute until fragrant.

Add greens & tomatoes.  Cook 5-10 mins.

Add yoghurt and heat gently.   Be careful as the yoghurt will separate if heated too high.

Add chopped chicken and simmer a further 5-10mins.

Sprinkle with some fresh coriander leaves.

Serve with rice, spinach dahl & salad.

Steamed Brown Rice

Add 11/2 times qty of water as brown rice.  Bring to boil and simmer until water level reduces to height of rice.  Cover and turn down to lowest temp. possible (if necessary turn off for 10 mins then turn back on low)  Steam with lid on for approx 30mins.  All water will be absorbed and rice should be nicely cooked through.

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