This recipe is stolen from my dad. He is the king of curries. He has a tendency to just throw things in a pot and create a masterpiece, which is awesome because he can create something out of nothing, but it isn’t so helpful when I try to recreate them at home. He is never able to share his measurements or quantities. But, I have done my best to share it with your here, but please feel free to alter the ratios to suit your palate.

The fruit chutney in this curry is what sets it apart from other curries (I personally think) and the addition of red wine isn’t a bad thing either! Enjoy.

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Chicken Curry
250cals | C12g | F4g |P40g
  1. Remove any skin from the chicken and cut into bite sized pieces
  2. Add oil to fry pan and heat
  3. Add onion and chicken to pan and cook over a medium heat until cooked through
  4. Add the curry powder and stir until fragrant
  5. Add the tomato paste and red wine and stir for a further minute
  6. Add celery and spring onions to the pan
  7. Add fruit chutney and combine
  8. Serve mixture whilst hot on top of a bed of brown rice or steamed greens
  9. Top with greek yoghurt
  10. Enjoy!
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