A lighter curry chicken made with tender chicken, potatoes, vegetables and aromatic spices in a flavourful curry sauce for a satisfying family meal.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Turmeric gives this grilled chicken its warm colour and earthy flavour, while garlic, ginger and lime keep the marinade bright and aromatic. Grilling or using a grill pan keeps the preparation simple and uses less oil than deep-frying, making this an easy option for lunch or dinner.
Use skinless chicken and keep the oil to a minimum. Pair the chicken with plenty of vegetables and a sensible portion of rice to create a balanced plate without removing familiar everyday foods.
Mix the turmeric, garlic, ginger, lime juice, soy sauce, oil and black pepper in a bowl.
Coat the chicken evenly with the marinade and leave it for at least 15 minutes. For stronger flavour, refrigerate it for up to a few hours before cooking.
Heat a grill, grill pan or non-stick pan over medium heat. Cook the chicken for about 7–9 minutes per side, depending on thickness, until fully cooked and lightly charred.
Slice the cucumber, tomato and carrot. Blanch the long beans or bok choy until just tender.
Slice the cooked chicken and serve with the vegetables, a moderate portion of rice and fresh lime wedges.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Adjust portions, seasoning and ingredients according to your personal needs. If you have a medical condition, allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
