Lucy WheelerComment

Chicken Curry

Lucy WheelerComment
Chicken Curry

One really important thing I would recommend to anyone who is trying to live a healthier lifestyle and/or lose weight is to find ways to enjoy the foods you love rather than cutting them out completely. This can be a lot easier than you think. Instead of using store bought sauces you can make simple alternatives with just a few ingredients.

Below is my really simple curry recipe which is filing and delicious. A few great things about this is you can use a spice level to your own taste and enjoy it either with rice or with lots of green vegetables if you're aim is to lose weight. Top Tip: This meal is great to double up and then freeze when it has cooled so that you have it ready to go for those night's when you get home from work late.


  • 2 large chicken breasts
  • 1 tin of reduced fat coconut milk
  • 1 tablespoon of mild curry powder
  • Half an onion
  • Coconut oil
  • Spinach, green beans, kale and/or broccoli.
  • 80g basmati rice.


Chop and fry half an onion in a pan until slightly soft and add the curry powder, fry for approximately a minute. Then add the now flavoured onions to a blender and pour in the coconut milk and blitz. The sauce is now ready. Dice the chicken into pieces and heat in the pan with the coconut oil. When the chicken is cooked through and slightly browned add the sauce to the pan and heat for approximately five minutes. If you are serving with hot vegetables then start heating them when you add the sauce. If you are adding rice then add it to boiling water in a separate pan when you begin to cook the chicken.

Macros (for one and curry only) C17 F18 P39