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Chilli Chicken Masala

  • Prep Time
    5 MINS
  • Cook Time
    30 MINS
  • KCals 203
  • Carbs 12G
6 Servings


  • 650 g chicken breast diced
  • 100 g fat free yoghurt
  • 1 onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 2 green chillies seeds removed and finely diced
  • 2 cloves garlic crushed
  • 5 cm piece of fresh ginger grated
  • 2 tbsp tomato puree
  • 200 ml boiling water
  • 1 tin 400g/14oz chopped tomatoes
  • 2 tsp hot sauce
  • 1 tbsp turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 tsp chilli powder
  • ½ tsp chilli flakes
  • 1 chicken stock pot
  • handful of fresh coriander stalks removed and chopped
  • low calorie cooking spray


  1. In a mixing bowl add the chicken and pour over all the spices and stir until fully coated. Cover the bowl with cling film and pop in the fridge for 10 minutes to allow the chicken to marinate.

  2. Spray a frying pan with low calorie cooking spray and set on a medium heat. Add the chicken to the pan and fry for 4 minutes until browned on all sides.

  3. Once the chicken is browned add in the onion and fry for another 2 minutes until just starting to soften, add in the peppers and chilli and fry for a further 2 minutes.

  4. When the peppers and onions are soft add the crushed garlic, ginger and pour in the chopped tomatoes, tomato puree and hot sauce stirring together until fully combined.

  5. Add the stock pot to the water and pour into the pan, allow to bubble for 20 minutes.

  6. Stir through the fat free yogurt and chopped coriander and serve with your choice of side!