Light Yet Oh-So-Good Chicken Curry
Mains & Sides

Light Yet Oh-So-Good Chicken Curry


28 October 2016


Curry is a favourite of many. Just go to your local ‘mamak’ and you are spoilt for choice with the variety of curries available - chicken, mutton, fish, crab. Unfortunately, as curries are usually loaded with ‘santan’ (coconut milk), indulging in it too much and too often is not a good idea, especially if you’re trying to watch your weight!

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All is not lost however. The good news is you can make curry without coconut milk! Yes, you read that right. Some recipes call for yoghurt or milk as substitutes, but you can also do without these.


  • Half a chicken (cut into pieces)
  • 2-inch cinnamon stick (broken into pieces)
  • 3-4 cloves
  • 1 star anise
  • 3-4 cardamom
  • 1 large potato (cut into pieces)
  • A handful of curry leaves
  • 2 tablespoons curry powder dissolved in 1 cup of water
  • 4 tablespoons oil (vegetable or coconut oil)
  • 2 medium tomatoes (sliced into quarters)
  • 1½ cups of water
  • Salt to taste

To blend:

  • 5 shallots
  • 2-3 cloves garlic
  • 2-inch ginger


  1. Heat the oil in a pot and fry the blended ingredients until fragrant.
  2. Add the cinnamon pieces, cloves, star anise, cardamom and curry leaves and fry for an additional 2-3 minutes.
  3. Add the curry mix, water and salt, cover the pot and let it come to a simmer over low heat.
  4. Add the chicken and stir to make sure that everything is mixed well. Add the tomatoes, cover the pot, and leave it to cook. Check on it occasionally.
  5. When the chicken is almost done, add the potatoes. Keep the pot covered.
  6. The curry is done when the chicken is cooked and the potatoes are soft.
  7. Taste and adjust according to your preference.

Enjoy it with bread, brown rice, healthy briyani or even on its own!

PurelyB wishes our readers “Happy Deepavali!”. Have a delightful weekend with your loved ones and friends!