Easy Gluten Free Chicken Curry

Sometimes you really fancy a curry but you don’t want to order an unhealthy take away or reach for one of the jars of curry sauce as they can be full of cream, sugar or other things which are equally unhealthy.  Today my colleagues were talking about curry and it’s all I could think about all day.  I can’t actually remember the last time I had a curry but I knew I had to have one tonight!

There are quite a few nice Indian take aways in Dubai.  Curry Box is a good option as they list the calorie content and are also aware of the Gluten Free options so they are worth trying if you don’t want to cook.  My favourite used to be Rupee Room but after it burned down I struggled to find an alternative which I liked.  Maybe it was because Rupee Room was run by Scottish guys that I was a bit biased or the fact that they had gluten free Onion Bhajis!  We haven’t had curry at home now for at least a year which is a real shame so it was time for me to make my own.

Although I have a fully stocked spice cupboard it can be very time consuming to make your own spice mix so I tend to opt for the jars of curry paste you can buy in the supermarket.  After work I am always pushed for time so try to make recipes as quick and easy as possible.  I always check the ingredients very thoroughly though as I don’t want to buy one that is loaded with sugar or salt.  By law ingredients are listed in order, the largest always goes first.  So if you look at the ingredients and see that sugar comes second then that isn’t a good sign!  The Pataks curry pastes are really good and the one I opted for was Rogan Josh.  You can add as little or as much as you like to get the heat and flavour just right for you.

I love using a rice alternative particularly in the evening.  I prefer to avoid having a high carbohydrate evening meal and save my carbs for breakfast or lunch unless I have done a big cardio session in the evening such as a run or RPM.  My go to option has usually been cauliflower rice but I have recently started having broccoli rice and I particularly like to mix them both together.  It’s so quick and easy to make and works just as well as rice.

Serves 4


4 chicken breasts diced

1 large brown onion

1 large red pepper

1 ½ tablespoons curry paste (more or less depending on taste), I used Pataks Rogan Josh Curry Paste

1 400g can of chopped tomatoes

Coconut oil for cooking


  1. Heat the coconut oil and fry the diced chicken pieces in a large frying pan until cooked.
  2. Chop the onion and pepper into pieces around 1cm in size and add these to the pan with the chicken. Cook until they start to soften.
  3. Add the curry paste and cook for 5 minutes to let the flavours infuse.
  4. Add the chopped tomatoes and simmer for 5 to 10 minutes. If the sauce is too thick add some water.
  5. Serve with brown rice or a rice alternative. In this case I had broccoli and cauliflower rice.


Quick and easy healthy curry.  Enjoy!

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