Chicken and tomato curry – dairy-free and gluten-free

This curry came about when I realised I didn’t have the spices I needed for my usual curry so I thought I’d experiment a bit. It’s a great one if you don’t have much time, you can throw it together and then leave it to cook whilst the rice cooks. The heat from the chilli makes it a lovely dish to warm you up as the colder evenings draw in. If you’d like to make a vegetarian version simply swap the chicken for chickpeas.

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Serves 4

  • ¼ tsp fennel seeds
  • Chicken and Tomato Curry
  • 3 tsp cumin powder
  • 1 tsp curry powder
  • 1 green chilli (adjust depending how hot you like it)
  • 3 cloves garlic
  • 1” piece ginger
  • 2 onions
  • 200g mushrooms
  • 1 courgette
  • 1 green pepper
  • 1 lemon
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 350g skin and boneless chicken
  • 1 tsp fenugreek leaves
  • Small handful of fresh coriander


  1. Chop the garlic and chilli finely, grate the ginger and dice the onion
  2. Place in a pan with a splash of water and cook the onions out
  3. Add the cumin seeds, cumin powder and curry powder. Stir the spices to coat the onion and add more water if needed so it doesn’t stick to the pan
  4. Cut the chicken into cubes and then add to the pan, stir frequently and add more water if the chicken starts to stick, cook until sealed on all sides
  5. Chop the mushrooms into chunks and add to the pan stirring to coat with the spices
  6. Chop the courgette and peppers into chunks and add to the pan
  7. Add the chopped tomatoes, tomato puree and the juice from the lemon
  8. Reduce the heat and simmer until the chicken is cooked
  9. Add the chopped fresh coriander and fenugreek seeds and stir well

Serve with brown rice

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