Easy chicken tikka curry

Chicken is a fantastic low calorie source of protein, vital for repairing tissue and building muscle. The Indian garam masala spices in the curry paste, contain cloves and ginger which boost digestion and may help support weight loss.

Prep Time 20 mins
Cook Time 40 mins
Servings 4 people


  • 1 tbsp ghee butter (or coconut oil for dairy free alternative)
  • 1 large onion diced
  • 4 garlic cloves chopped
  • 2cm fresh ginger chopped
  • 1 fresh chilli diced
  • 2 chicken breasts diced
  • 2 carrot chopped
  • 2 medium potatoes chopped
  • 100g mushrooms sliced
  • 5 tbsp Geo Organics Tikka Masala Curry Paste (I like this one as it is gluten and dairy free)
  • 400ml tinned chopped tomatoes
  • 100g green beans chopped
  • Salt and pepper to taste


  1. Fry the onion in the butter or oil till translucent
  2. Add the garlic, ginger and chilli and continue to cook for 3 mins
  3. Add the chicken breast and stir frequently until it begins to brown
  4. Add all the vegetables except the green beans to the pot and fry for a further 5 mins till they begin to soften
  5. Pour the tinned tomatoes and tikka paste into the pot and cook on a medium heat till it begins to boil
  6. Cover the pot and leave to simmer for 10-15 mins
  7. Add the green beans, salt and pepper to taste and cook for a further 5 mins
  8. Serve immediately with rice

Try switching the chicken with tinned chickpeas for a vegan alternative and serve with brown rice for a complete protein meal.