Garlic Chicken Curry with Paprika Recipe

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If you love curry but want to keep things light, this Low-Calorie and Low-Carb Garlic Chicken Curry is going to be your new favourite dish. Bursting with flavour, full of warming spices, and packed with the natural goodness of garlic, it’s proof that healthy food doesn’t have to be boring.

This garlic chicken curry was featured in my cookbook The Curry Guy Light on page 41. It's so good and one of my personal favourites from the book.

Garlic chicken curry in a serving bowl with rice.

Why You’ll Love This Garlic Chicken Curry

Low in calories and carbs – Perfect for anyone watching their intake.
Big on flavour – Garlic, paprika, and spices bring depth without heavy cream or butter.
Quick to make – Ready in about 45 minutes.
Healthy yet indulgent – Feels like a takeaway, but so much better for you.

If you’ve ever thought “healthy curry” meant bland or watery, this recipe will change your mind completely.

Ingredients

Fresh ingredients are key to getting the best flavour from this Garlic Chicken Curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Greek yogurt
Smoked sweet paprika
Ginger
Chicken thighs
Garlic
Onions
Rapeseed (canola) oil
Star anise
Cumin seeds
Mace
Anchovy fillets
Ground turmeric
Passata
Chicken stock or water (approx)
White wine vinegar or coconut vinegar
Salt to taste
Coriander (cilantro)

Step by step photos

Below, you’ll see step-by-step photographs to guide you through this amazing Garlic Chicken Curry recipe. I love it! At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Whisking the yoghurt, paprika and ginger together in a bowl.

Step 1: In a large mixing bowl, whisk the yoghurt with two tablespoons of the paprika and minced ginger.

Adding the chicken to the marinade to marinate for a few minutes or overnight.

Step 2: Stir the chicken in and make sure it is evenly coated with the marinade. Marinate while you prepare the rest of the curry or overnight. The longer the better.

Infusing the mace, star anise and cumin seeds in oil in a pan for about 30 seconds.

Step 3: Heat the oil in a large saucepan or wok over medium high heat. Stir in the whole spices and infuse them into the oil for about 30 seconds.

Adding the anchovies and garlic to the pan to roast the garlic and break the anchovies down.

Step 4: Add half of the garlic and the anchovies, if using to the oil and break the anchovies up with a spatula. Fry the garlic until light brown but not at all burnt.

Adding the onion and garlic paste to the pan with the remaining paprika.

Step 5: Place the remaining garlic and the chopped onion in a food processor with about 125ml (1/2 cup) water to blend into a thick paste. Stir this paste and the remaining paprika and turmeric.

Adding the chicken with its marinade to the pan.

Step 6: Now stir in the marinated chicken and stir well to combine.

Adding the passata and chicken stock to the pan to bring to a simmer and cook the chicken.

Step 7: Pour in the passata (tomato purée) and the stock and simmer for about 5 - 10 minutes or until the chicken is cooked through. You can cover the curry and simmer over a low temperature for longer if you like. Just before serving, stir in the vinegar and simmer for a further three minutes.

The finished garlic chicken curry garnished with coriander (cilantro).

Step 8: To finish, season with salt to taste and garnish with chopped coriander.

The finished garlic chicken curry on a spoon.

Step 9: Enjoy! This garlic chicken curry might be light but it’s also delicious.

Health Benefits of Garlic and Paprika

Most spices and fresh veggies/fruit have their health benefits. This Garlic Chicken Curry relies a lot on garlic (40 cloves!) and paprika which are both food heros!

Garlic – The Heart-Healthy Hero

Garlic is one of the most powerful natural ingredients you can add to your diet. It’s rich in allicin, a sulfur compound that has been linked to:

Lowering blood pressure and cholesterol
Boosting the immune system
Reducing inflammation
Improving gut health

In curries, garlic isn’t just about flavour... it adds real nutritional value. Its antibacterial and antiviral properties make it perfect for a wholesome midweek meal.

Paprika – The Vibrant Antioxidant

Paprika brings more than just colour. Made from ground sweet peppers, it’s rich in vitamin A, vitamin E, and antioxidants that support:

Eye health
Healthy skin
Reduced inflammation
Improved metabolism

Paprika gives this curry its deep red hue and mild smoky sweetness, making it both beautiful and nourishing.

Useful Equipment

You don’t need fancy tools to make this Garlic Chicken Curry, but a few basics make cooking easier:

Heavy-bottomed pan or kadhai – Prevents burning and ensures even cooking. If you are new to cooking, you might like to use a non-stick pan which makes it easier to cook with less oil.

Mixing bowl – For mixing the chicken with the marinade and also marinating the chicken.

Sharp chef’s knife – For precise and easy chopping and slicing.

Storage containers – Ideal for meal prep and also if you have leftovers. I rarely do though.

What do you serve with Garlic Chicken Curry?

The flavourful curry is of course delicious on its own. If you would like to make your curry into a curry feast, you might like to try some of the following with it. These are just suggestions as the curry goes well with so many things.

Curries: If you are serving a group, why not make a few other popular South Indian style curries such as Chicken Chettindad, Goan Chicken Curry, Kuzhambu Chicken Curry, Goan Chicken Vindaloo, Chicken 65, Kerala Lamb Curry, Kerala Fish Curry,

Rice Dishes: All of these side dishes will go great with Garlic Chicken Curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans

Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani

Storage and Reheating

This garlic chicken curry stores beautifully, making it perfect for meal prep.

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a pan or microwave until piping hot. Add a splash of water or stock to loosen the sauce if needed.

Pro tip: Curries often taste even better the next day as the flavours meld together overnight.

Top Tip

Go heavy on spices, not fat: The flavour in this recipe comes from garlic, paprika, and spice blends, not cream or sugar.

Tips for Making a Light but Flavourful Curry

Use lean protein: Chicken breast is the lightest choice for this Garlic Chicken Curry, but thighs offer more flavour if you don’t mind slightly higher calories. That's why I use thighs here.
Cut down on oil: Use a non-stick pan and spray oil instead of large quantities of ghee or butter.
Simmer slowly: Letting the sauce reduce naturally intensifies the flavour without extra fat.
Brighten with lemon: A splash of lemon juice at the end adds freshness without calories.
Add bulk with vegetables: Throw in spinach, mushrooms, or courgettes for extra nutrients.

The Curry Guy Light Cookbook

This Garlic Chicken Curry is adapted from my book The Curry Guy Light, a must-have cookbook for anyone who loves curry but wants to eat a little healthier. This is not a diet book but rather a book that features many popular recipes that are naturally low in calories and carbs. If you want to add more fat, go for it but make the recipes as written and you will get all the flavour without the guilt.

FAQ

Do you have to make this a light curry?

Absolutely not! When I first tried it, it was at a restaurant and it was light. Add more oil and use fattier beef if you want but I don't think it will improve the flavour much if at all. You could also use full-fat coconut milk if that's what you want to do.

Coconut milk? Is this really a light curry?

You use light coconut milk in this recipe which still contains a lot of fat, unfortunately. That said, it's just a little and you could reduce it should you choose to do so.

Why do you need to grind the beef twice?

This help the koftas keep their shape especially since we are using lean beef. You could, however knead the meat to break it down for a while. That is the old way of doing it and it still works just fine.

Can you use minced chicken or lamb instead of beef?

Absolutely. The recipe works well with other meats. Feel free to experiment with anything from chicken to venison!

Why You’ll Love This Dish

Bold flavours – Tangy, spicy, rich, and balanced.
Comforting texture – Soft meatballs in creamy coconut sauce.
Versatile – Works with multiple meats or plant-based versions.
Authentic Goan taste – A slice of coastal India in your kitchen.

Whether you’re cooking for a family dinner or a special occasion, Goan Beef Kofta Curry brings the amazing flavours of Goa right to your table.

Final Thoughts

In a country as diverse as India, few dishes are as regionally distinctive as Goan Beef Kofta Curry. It’s a dish born of history, shaped by trade and colonisation, and carried through generations of Goan families who love it!

The combination of tender beef koftas, spiced coconut gravy and that signature Goan tang makes it unforgettable. And while beef might be rare in most Indian cuisines, here it’s a cherished part of the culinary identity.

So, next time you’re craving something rich, bold, and different, skip the usual curries and try this naturally light Goan classic. Pair it with steamed rice, pour yourself a glass of cold Kingfisher and enjoy a little piece of Goa at home.

Are you looking for more delicious curries like this Garlic Chicken Curry? I have you covered! Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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