Indian Chicken Curry

Indian cuisine is one of our favorites. Not so much the kids yet but my husband and I love it. We used to order Indian takeout regularly before we decided to move towards a healthier lifestyle. Indian food in general I don’t feel is unhealthy but like any cuisine when ordering out you don’t have control over ingredients or preparation.

Chicken curry is our preferred Indian dish of choice and it became a priority for me to learn to recreate a healthier version that we can enjoy often. I have made this dish a few times now and feel relatively comfortable but I do consider this a learning as I go dish. I welcome any suggestions and feedback you have on chicken curry recipes.

This recipe is adapted from the 2000 The Complete Cooking Light Cookbook


Makes about 4. 1 cup of the chicken curry and 1/2 cup brown rice.


1-2 pounds thinly sliced chicken breasts cut into strips

1 1/2 to 2 tablespoons cornstarch

2 tablespoons olive oil

2 1/2 cups chicken broth

1 tablespoon dried onion flakes

1 cup light coconut milk

2 tablespoons tomato paste

4 teaspoons ground cumin

2 teaspoons curry powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground red pepper

prepared brown rice

Step 1.

Mix the chicken with the cornstarch in a bowl. Heat oil in a medium sauce pan till hot. Place chicken in the sauce pan brown and cook for about 5 minutes.

Step 2.

Stir in the broth and the next 8 ingredients. Bring to a boil then simmer for about 20 – 25 minutes.

Serve over brown rice.

This easy healthy recipe freezes beautifully. Please note I do not freeze rice ahead of time however I usually do make a large batch of it on the weekends to keep in the refrigerator for meals during the week.

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  1. Thanks for sharing the recipe! I love Indian food and make curry pretty frequently, but never from a recipe. I just throw stuff together, and there is never any consistency. It will be nice to know how it is going to turn out each time I make it. 🙂

    • Skinny Mom says:

      That is awesome you can cook curry without a recipe. If I tried to do that it would be very scary for sure. Thanks for stopping by!

  2. yummmmm

    ♥ theMRS.

  3. Hi! I am hoping to makeyour Indian Curry Chicken but would you happen to have the points value or nutritional information for it?
    Thank you!

  4. So, until today I never had Indian food nor had I truly followed a recipe, but I followed it to a T and it was so delicious. My husband also loved ir. This will become a regular meal for us.

  5. This is FANTASTIC! I had it over rice with veggies on the side, but I can see adding peas, chopped cooked potato, carrots, beans, cauliflower… so many things would work in this dish. It reminded my husband of our favorite Indian restaurant that, sadly, went out of business. Except there was no grease layer pooling on the sauce! A few small changes–I am a huge fan of curry, so I went with 1 tablespoon of curry. Also halved the cinnamon, and I think next time I will add 3 tablespoons of tomato paste as I felt it was missing a certain acidic bite (my husband, however, said it was perfect). I love your site and your recipes! Your ideas will definitely help me get rid of the seven (or so) pounds I accumulated over the summer.

    For anyone who’s interested: I put this into my recipes at and here’s the breakdown (per serving, assuming 4 servings), using 2 lb of chicken breast (rice not included):

    cals 424 fat 13.6 g cholesterol 136 mg sodium 1025.8 mg carbs 11.1 g fiber 1.3 g protein 59.4 g sugars 2.1 g

    I don’t do Weight Watchers so I have no idea about the number of points or how that all works.


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