How to make two way chicken curry

Wanna know why I call it two way curry? Well there are two ways you can eat it. You can have it with rice as an evening meal or have it cold for lunch in a wrap with a little Greek yoghurt or some salad. Two ways to enjoy one meal.

The great thing about this type of cooking is not only it’s versatility but it saves time. If you’re out working all day and not prepared, lunch for you can often be a sandwich or one of those petrol station meal deals that are terribly unhealthy (and not as much of a good deal as you may think).

It saves time too. My chicken curry recipe takes less than 15 minutes to make and there are lots of different things you can put in it. Any kind of veggie, tofu, Quorn, nuts, you name it – it all tastes good in a curry.

This recipe will make you a meal for two and a lunch for the following day. Or you can freeze it and save it for lunch whenever you need it. Dive in and let me know what you think.


  • 2 medium sized chicken breast fillets
  • 1 chopped red onion
  • 1 chopped red pepper
  • 1 tablespoon of tomato puree
  • 1 tablespoon of curry paste
  • 1 tsp of Garam Masala
  • 1 tsp Paprika
  • 1 tsp coconut oil


  • Cook your chicken in the oven for around 15 minutes at 180c (until it is white through)
  • Pull the cooked chicken apart with a couple of forks
  • Pop a teaspoon of coconut oil in a wok and whack on the heat
  • Add the diced onion and pepper. Mix the two together until they start going soft.
  • Add the tomato puree and curry paste and mix well. You’ll want to turn the heat down a little at this stage so nothing sticks/burns/goes yukky.
  • No add the pulled chicken and spices.
  • Turn the heat back up and mix everything well until the chicken and veggies are covered in the yummy curry stuff.
  • Finally turn the heat down to around half and leave to simmer for a further 5 minutes.
  • Serve hot with some rice, cold with some rice or salad. Or you can pop some in a wrap or pitta with a dollop of Greek Yoghurt.

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