My Spicy Chicken Curry Recipe (low sugar!)

One of my favourite meals to make is curry. Whether it’s Thai, Indian, sometimes Chinese or Caribbean, I love curry. I usually follow a recipe but tweak things a little to taste, however tonight I decided to do my own thing and use what I had in the house already to make a simple yet delicious (and spicy!!) Chicken Curry.

Once all ingredients are in one pan there’s not much else to do, so this is a great recipe to follow if you often need to multitask whilst cooking. This is also a decent meal for “Sugar free February” which I am taking part in to raise money for Cancer Research and to raise awareness of the benefits of a low sugar diet.

Hope you like it!!

Prep time – 5/10 mins.

Cooking time – 35/40 mins

Ingredients for 2 people:

  • 500g skinless boneless chicken thighs
  • 1 large red onion
  • 2 chillies
  • 2 garlic cloves
  • 1 heaped tsp medium curry powder
  • 1 chicken stock cube
  • 400g tin chopped tomatoes (low sugar, look for as little ingredients aside from tomatoes in the tin as poss!)
  • 1 lime
  • Rice/chips/other to serve


  1. Chop your onion, chillis and garlic however you prefer.
  2. Pour a glug of oil into a large saucepan and when hot, fry your onion for a few minutes until softened.
  3. Add the garlic and fry for a further minute or so.
  4. Add the chicken thighs into the pan whole, turning occasionally, till the chicken starts to cook and change colour around all of the outside (they don’t have to be fully cooked through as they will cook in the sauce).
  5. Stir in the chillies, juice of half of the lime, and the curry powder until everything is evenly covered and then add the tinned tomatoes.
  6. Whilst everything is simmering, break up the chicken stock cube and add half to the pan with a glug of water. (Save the other half for another time)
  7. Simmer on a medium heat for 20 minutes, stirring occasionally so that the curry doesn’t stick to the pan.
  8. After 20 minutes, break up the chicken thighs with a wooden spoon whilst stirring, ensuring the chicken is cooked through and tender from absorbing the sauce. Simmer and stir for a further 10 minutes until the sauce has thickened up.
  9. Serve and enjoy with rice, chips or whichever accompaniment you prefer! This time I went for good old chips (also very low in sugar!!)

I hope you find this easy to make and think it’s as delicious as I did!! If you don’t like as much spice as me, try it without the chillies, it’ll still be yummy!

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Happy munching!




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