Oven Chicken Curry

Add to the oven or slow cooker for a tasty creamy curry


• 4 chicken breasts, diced
• 1 onion, diced
• 3 garlic cloves, crushed and chopped
• 400g chopped tomatoes
• 400g low-fat coconut milk
• 2 tsp chilli powder
• 1/2 tbsp cumin
• 1 tbsp curry powder
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 vegetable stock cube
• 2 tsp sugar
• 1 tbsp coconut oil
• Salt and pepper
• 2 cups of jasmine rice (cooked)

  1. Preheat your oven to 150C/300F/Gas mark 2 or prep your slow cooker.
  2. Heat the coconut oil in a large pan and add the onion. Cook for around 5 minutes until golden and soft.
  3. Add in the chicken and cook for a further 4 minutes.
  4. Add in the garlic, chilli powder, turmeric, cumin, curry powder, paprika, salt and pepper.
  5. Mix together and cook for a further 2 minutes. Add the vegetable stock cube to 230ml hot water until dissolved.
  6. Add in the stock, chopped tomatoes, sugar and coconut milk.
  7. Mix well together and transfer the curry to an oven-proof dish, or your slow cooker, and cook for 2 hours.
  8. Take out of the oven and serve with rice.

PREP & COOK TIME: 2 hours 20 minutes

SUPERFOOD: Chicken contains protein, which is essential for bone and muscle growth.