Indian Chicken Curry

40 min 6 servings


351 Kcal
20g Fat
15.9g Carbs
11.5g Net Carbs
7.4g Sugars
29.7g Protein


  • 900g or 2lb of boneless chicken thighs (chicken breast works too)
  • 1 can of chopped tomatoes (400ml or 14oz)
  • 200ml or 7oz of light coconut milk
  • 2 onions
  • 6 garlic cloves
  • 1 bunch of fresh coriander (30 grams or 1.05oz)
  • 1 green apple
  • 1 tablespoon of tomato purée
  • 2 tablespoons of garam masala powder
  • 2 tablespoons of mild curry powder
  • 1 tablespoon of medium curry powder
  • 2 teaspoons of sea salt
  • 1 teaspoon of ground pepper
  • 1 tablespoon of olive oil


  1. Peel and grate the onion with a cheese grater. Crush the garlic cloves, peel and grate the apple.
  2. In a deep pan on medium heat, warm the olive oil. Add the onion and garlic, sweat for 3 to 5 minutes.
  3. Add the chicken, salt, pepper, curry powder, and ground masala powder. Mix well with a spatula until the chicken is well coated with the spices.
  4. Add the grated apple, mix well, and cook for a further 5 minutes.
  5. Add the chopped tomatoes, tomato purée, coconut milk, mix and bring to the boil. Lower the heat to low and simmer for 30 minutes partially covering the pan.
  6. Turn off and let it sit for about 10 minutes before serving.
  7. Sprinkle the chopped coriander before serving. Enjoy the curry with a side of steamed broccoli or green beans.

Storage Tips

This reheats really well so you can cook a batch and put some in the fridge (keeps up to 5 days) or the freezer (up to 3 months).


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Quinoa taboulé


Sautéed Broccoli and onion


Spinach and broccoli velouté


Yogurt and almond cake