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Chicken Curry

Fire up your taste buds and your metabolism with a medley of spices.

This is the perfect ‘any time’ curry if you’re looking for a quick and tasty home cooked dish. Rich with flavour, these spices are not just here to liven up your meal, but also have many health and metabolism boosting benefits.


Cayenne pepper contains capsaicin, which is the compound that gives it its heat and boots your metabolism through the subsequent rise in body temperature known as thermogenesis. Research has also found that capsaicin is also beneficial for digestion. 

How to make it

  1. Mix paprika, turmeric, cumin, cayenne pepper (and more for a spicier dish) and lemon juice in a small bowl to make a paste. Season with rock salt and pepper.
  2. Cook basmati rice as directed on packet. 
  3. In a separate bowl, add cubed chicken and curry paste. Stir until chicken is coated. Leave to marinate for 30-60 minutes at room temperature. 
  4. Chop onion, garlic and red chilli. In a large saucepan on medium heat add 1 tsp coconut oil. Add chopped onion, garlic and red chilli. Allow to soften, then add chicken.
  5. Cook chicken, then pour in coconut milk and allow to simmer for 10-12 minutes. 
  6. Season with salt and pepper to taste.
  7. Serve with basmati rice.

Coconut milk is packed with Medium Chain Triglycerides (MCTs), which your body can use for immediate energy. It is also an ideal dairy alternative for cooking due to its creamy texture.

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