Chicken & Lime Curry

This healthy chicken & lime curry is easy to make and jam-packed full of flavour from the homemade curry paste. It’s low in calories and more than 3 of your 5-a-day, great if you’re on a diet or the perfect excuse for an extra naan bread and onion bhaji!
Course Main Course
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Calories 381kcal
Author Charlotte Oates


  • 2 chicken breasts
  • 2 tsp olive oil
  • 2 onions
  • 1 red pepper
  • 1 tbsp cumin seeds
  • 1 lime zest
  • 300 ml passata
  • 200 ml water
  • Pinch of salt

For the marinade

  • 1 lime juice
  • 1 tsp paprika
  • ½ tsp hot chilli powder

For the curry paste

  • 2 cloves of garlic
  • 1 " cube of ginger
  • 1 green chilli add more or less depending on how spicy you like it, 1 makes it a medium heat
  • 1 tbsp ground coriander
  • 1 tsp fenugreek
  • 1 tsp turmeric
  • 1 tbsp tomato purée


Marinate the chicken

  • Chop the chicken breasts into bite-sized pieces and place into a large bowl.
  • Add the lime juice (1 lime), hot chilli powder (½ tsp) and paprika (1 tsp).
  • Cover with cling film and leave to marinate while you prepare the rest of the curry.

Make the curry paste

  • Place the curry paste ingredients into a pestle and mortar (2 cloves garlic, 1" cube ginger, 1 green chilli (stalk removed), 1 tbsp ground coriander, 1 tsp fenugreek, 1 tsp turmeric, 1 tbsp tomato purée) and bash until there are no large lumps.

Cook the sauce

  • Slice the onions and roughly chop the red pepper into bite-sized chunks.
  • Heat the olive oil (2 tsp) in a large saucepan. Once hot turn the heat down to low-medium and add the onions and cook for 15-20 minutes until soft and starting to brown. Stir them regularly to ensure they don't burn.
  • Add the cumin seeds and cook for 1 minute.
  • Add the red pepper, lime zest (1 lime), curry paste, passata (300ml) and water (200ml) and simmer for 20 minutes while the sauce thickens. Stir occasionally. Season with salt to taste.

Cook the chicken

  • About 5 minutes before the sauce is cooked, cook the chicken. Heat a frying pan, add the chicken and cook for c. 5 minutes until it is piping hot all the way through. Turn it during cooking to ensure it cooks evenly.
  • Once the chicken and sauce are cooked, stir the chicken into the sauce and serve. I like mine with rice or chapatis.


Calories: 381kcal | Carbohydrates: 31g | Protein: 41.4g | Fat: 10.4g | Saturated Fat: 1.8g | Sodium: 520mg | Fiber: 6g | Sugar: 20.2g