Helen's Quick and easy chicken curry, home made chicken curry, mild chicken curry


Helen's Home Cooking

Not being fans of fad diets, especially ones that cut out food groups or are so restrictive that they make life miserable, we wanted to provide you with an effective route to a more balanced lifestyle.

One of the key areas in which you can improve your health, is to cook as many meals as possible with fresh ingredients. We understand it can be difficult to find time to shop and prepare meals when you have a busy life.  To make things a little easier, we have enlisted Helen's help, giving you her fuss free, family favourite recipes.  Read more about Helen here: helens-home-made

Helen's Quick and Easy Chicken Curry

This is a really quick, easy and healthy(ish) mild chicken curry, the kids should be able to eat this one as it's not too spicy.  Great for a Monday night if you have any left over chicken from the weekend.


4 x skinless chicken breasts - chopped

2 x shallots or 1 x small onion - finely sliced

Juice of 2 x limes

150g sugar snap peas

100g baby sweetcorn - sliced lengthways

400g pak choi leaves - separated

3 level tbsp tikka paste

pinch of sugar

200ml reduced fat coconut milk

400ml vegetable stock

fresh corriander

Rice to serve


Heat 1tbsp of oil in a pan, add shallots (or onion) and fry for 3-4 mins, until softened.

Add chopped chicken and stir fry until meat starts to turn golden and is cooked thoroughly.

Add tikka paste  and stir for 1 minute.

Add coconut milk and veg stock, bring to the boil, reduce to a simmer for ten mins.

Add lime juice, sugar, simmer for a further 5 mins

Meanwhile boil sweet corn, sugar snap peas and pak choi in a separate pan for 4 mins, then combine with other ingredients and mix thoroughly for 1 minute.  Sprinkle with fresh coriander.

Serve with rice.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *