This healthy chicken curry is perfect for those who don’t like terribly spicy curries but love a lot of flavourful spice. There are a lot of warming spices in healthy curry which produce a delicious flavour but nothing too fiery hot.
I love the subtle flavour of the mint sauce. If you are pressed for time, you could marinate the meat for just a few minutes and it will still be delicious.
This is another in a series of light and healthy chicken curry recipes that I’m writing. Taste it and you’ll never know it’s a diet recipe!
I learned this recipe in Kerala.
You probably know I like my south Indian curries a lot. they are lighter than most you find in the north of India but are in no way lacking in flavour.
I was in Kerala researching for my latest cookbook ‘The Curry Guy Light’ and came across so many chicken curries that not only tasted amazing but were actually good for you.
This original recipe was taught to me by my chef friend Vipin Vu. He had so many mouthwatering recipes to show me while there. This curry made it into my book as there was no way I was going to leave it out.
So the recipe is from Andhra but I learned in in Kerala where it has been loved for many years as one of their own.
If you like the look of this healthy chicken curry and want to try more Keralan masterpieces, try the following;
- 600g chicken breast – cut into bite sized pieces
- FOR THE MARINADE
- 1 tbsp garlic and ginger paste
- ¼ tsp turmeric
- ½ tsp salt
- 2 tbsp lemon juice
- 2 tbsp low fat Greek yoghurt
- ¾ tbsp. red chili powder
- FOR THE SAUCE
- 10 cashews
- 2 tbsp. Coconut (optional)
- 2 tbsp rapeseed (canola) oil
- 2 to 3 cloves
- 2 cardamom - smashed
- 1 inch cinnamon stick
- ½ tsp cumin seeds
- 10 curry leaves – fresh or frozen
- 3 medium onions - finely chopped
- 1 green chili – finely chopped
- 1 tomato chopped finely (optional) (refer notes)
- 1 tsp Kashmiri chili powder (more or less to taste)
- 1 tbsp garam masala
- 2 tsp ginger garlic paste
- 10g mint leaves – finely chopped
- Place the marinade ingredients in a large mixing bowl and whisk to combine. Rub the marinade into the chicken pieces and let stand for at least 20 minutes. While the chicken is marinating, blend the cashews and coconut with just a drop of water until you have a smooth paste. Set aside.
- Pour the oil into a large pan or wok bring to a sizzle over medium-high heat. When hot, stir in the cloves, cardamom pods, cinnamon stick, cumin seeds and curry leaves. Let these ingredients infuse into the oil for about 30 seconds and then add the chopped onions and green chilli. Fry for about five minutes until the onion is soft, translucent and lightly browned. Add the garlic and ginger paste and the chopped tomato and fry over medium heat for about three minutes until the tomato is beginning to break down in the sauce. Stir in the chilli powder and garam masala.
- Now add the marinated chicken and all the marinade. Move it around in the onion mixture to coat and then add just enough water to cover. Simmer for about 10 minutes until the chicken is cooked through.
- To finish, add the mint leaves and cashew paste and stir well. Reduce the sauce until you are happy with the consistency and add salt to taste.