Easy Chicken Curry
Serves: 2
Prep time: 5
Cook time: 30


  • 100g of chicken (per person)
  • 10g butter or dessertspoon of olive oil
  • 1/2 onion, finely sliced
  • 1 dessertspoons mild or hot curry powder depending on your taste
  • 1 tablespoon corn flour
  • 175ml hot chicken stock
  • 400ml tin of coconut milk
  • 1/2 teaspoon honey
  • Mix of vegetables on the side or add in to pot (large portion)


Melt butter or oil in a large frying pan over medium-low heat. Add the sliced onion and cook for 5 minutes, or until softened. Add and cook the raw chicken if using. Sprinkle over the curry powder and the flour; cook for another minute or so until well mixed in. Add in chopped peppers, courgette, baby corn.

Pour in the hot chicken stock, coconut milk and 1/2 teaspoon honey. Simmer gently over low heat for 10 or 15 minutes, can add some spinach at the end. Taste and season with pepper. (If too thin you can thicken with some more cornflour)

Serve over 1/2 plate of wholegrain basmati rice (Tilda) or processor cauliflower rice. More vegetables are recommended as always!


Made in partnership with 121 Dietician, Gillian Killiner