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Tahini Chicken Curryy

Tahini Chicken Curry

  • Author: Somi Igbene
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 2
  • Diet: Diabetic


Bursting with flavour, this tahini chicken curry will easily become one of your comfort food favourites! 



  • 240g diced chicken breast (or tofu)
  • 1 large shallot, finely diced
  • 1 fat garlic clove, finely minced
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon Madras curry powder
  • 1/2 inch ginger, finely chopped
  • 1 teaspoon hot chilli powder
  • 1 vegetable stockpot
  • 2 tablespoons tahini paste
  • 2 tablespoons coconut milk


  • Heat the oil in a large saucepan over medium heat. Once hot, fry the shallots until it softens then add the tomato paste, garlic and spices. Fry for one to two minutes then add the vegetable stock and around 300ml of water. Bring to the boil then turn the heat down to a simmer and add the chicken.
  • Cook for around 15 minutes or until the chicken is tender and the sauce thickens. Stir in the coconut milk and tahini paste, then season with salt if necessary. Cook for two minutes then take the pan off the heat.
  • Serve the curry over bulgur wheat or rice with a side of fresh vegetables. Garnish with fresh coriander if you wish.


Swap chicken with tofu, tempeh, beans or fish.


  • Serving Size: Per serving
  • Calories: 374
  • Sugar: 8g
  • Sodium: 931mg
  • Fat: 19.6g
  • Saturated Fat: 4.5g
  • Carbohydrates: 13.3g
  • Fiber: 5.3g
  • Protein: 36g

Keywords: Low carb, Tahini, Paleo, Pegan

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