Stove top chicken curry in a hurry

Stove top chicken curry in a hurry

Every night my husband asked me a dreaded question, ‘what do we need out of the freezer for tomorrow?’.

Some days I have no idea what the following days meals are going to be, I just go with what food I’m in the mood for and often make it up as I go along!

This is what I did with some chicken.

A really quick curry dish without lots of fuss and made very quickly!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g chicken breast, chopped into chunks
46 g onions, chopped
116 g mushrooms, sliced
52 g peppers, cut into cubes
6 g olive oil
1-2 tsp mild curry powder
1 egg
25 g cheddar cheese, grated
149 g spinach
10 g fresh coriander, chopped
46 g reduced fat sour cream
salt and pepper


  • Put a pan of boiling water onto the heat and poach an egg to your liking. ┬áRemove from the water with a slotted spoon and set aside.
  • Take a frying pan and pop it onto the heat and add the onion.
  • After a few minutes add the chicken and leave the chicken to slightly colour.
  • When the chicken has started to colour, add the mushrooms to the pan along with the peppers and give everything a good mix.
  • As the newly added vegetables start to soften add the curry powder to the pan and mix again.
  • With the addition of the curry powder, the chicken will start to turn a little sticky – this is a good thing.
  • Add handfuls of spinach to the pan and help them to wilt down by stirring the contents of the pan.
  • When all the spinach has wilted add the cheddar to the pan along with the reduced fat sour cream. ┬áThese combined is going to create a lovely creamy curry.
  • Before you serve the curry, stir through the chopped coriander and plate up.
  • Top the curry with the poached egg and enjoy!

Recipe Notes

  • For anyone following older BC plans, there are no limits as to the number of vegetables you can have in a meal.
  • For anyone following older BC plans, you will need to halve the amount of your cheddar and egg to be able to have both.
  • Why not make another portion for another day.

Nella Foulds
Nella Foulds

Find me on: Web

The Lean Cook