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Chicken curry with spiced shredded cabbage

Chicken curry with spiced shredded cabbage

Golden chicken curry simmered in fragrant spices paired with tender spiced cabbage instead of rice. It’s full of warmth, colour, and texture. Each bite has the creamy richness of yoghurt, the crunch of mustard seeds, and a hint of lemon for balance — pure comfort in a bowl.

Prep: 30 mins to 1 hour
Cook: 30 mins to 1 hour
Serves: Serves 4
Dietary: Egg-free, Gluten-free, Nut-free, Pregnancy-friendly
Saturday Kitchen Chef photoBy Matt Tebbutt
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

Nutri-score BThis chicken curry with shredded cabbage earns a Nutri-Score of B, thanks to its high protein content, lean meat, and vegetable-rich side. It’s low in carbs, moderate in healthy fats, and provides a satisfying yet lighter curry option.

Equipment

Ingredients

For the curry

  • 500g/1lb 2oz skinless, boneless chicken thighs, cut into pieces
  • 2 tsp grated ginger
  • 6 garlic cloves, crushed
  • 1 tsp turmeric
  • 4 tbsp thick Greek yoghurt
  • 2 tbsp vegetable oil
  • 1 tsp crushed fennel seeds
  • 1 tsp crushed coriander seeds
  • 2 tsp black mustard seeds
  • 1 tsp Kashmiri chilli powder
  • 1 cinnamon stick
  • 20 curry leaves
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp chopped coriander, to serve

For the spiced shredded cabbage

  • 4 tbsp vegetable oil
  • 1 tsp yellow mustard seeds
  • 1 tsp chilli flakes
  • 1 tbsp chopped ginger
  • 15 curry leaves
  • 3 garlic cloves, finely chopped
  • 2 onions, sliced
  • ½ savoy cabbage, shredded
  • Salt and freshly ground black pepper

Customise

  • Use chicken breast instead of thighs for a leaner curry.
  • Replace Greek yoghurt with coconut yoghurt for a dairy-free option.
  • Add finely chopped spinach or kale to the cabbage for extra greens.

Method

Stage 1: Marinate and prep (30 minutes)

  1. Mix the marinade. Combine chicken, ginger, garlic, turmeric, yoghurt, salt, and black pepper in a bowl. Let it rest for about 30 minutes at room temperature so the flavours soak into the meat.

Stage 2: Cook the curry (40 minutes)

  1. Start the spices. Heat oil in a large sauté pan. Add fennel, coriander, mustard seeds, cinnamon stick, and half the curry leaves. Fry until they sizzle and pop—this brings them to life.
  2. Fry the onions. Stir in the onions and cook for 15 minutes until soft and lightly browned.
  3. Add the chicken. Tip in the marinated chicken, tomatoes, the remaining curry leaves, and 300ml water. Simmer gently for around 10 minutes until the chicken is cooked through.
  4. Finish with lemon and herbs. Stir in the lemon juice, taste and adjust seasoning. Sprinkle with fresh coriander to serve.

Stage 3: Make the spiced cabbage (25 minutes)

  1. Heat the oil. In a lidded pan, add the oil and mustard seeds. When they start to pop, stir in chilli flakes, ginger, curry leaves, and garlic. Cook for about 40 seconds—just enough to release their oils.
  2. Soften the onions. Toss in the onions and cook for about 10 minutes until they’re soft and fragrant.
  3. Add the cabbage. Stir through the shredded cabbage, cover, and cook for 15 minutes until tender. Season lightly and serve warm beside the curry.

Suggested Wine Pairing

  • The Ned Sauvignon Blanc  – Crisp and citrusy, perfect for balancing the spice and creamy yoghurt base.
  • Torres Viña Sol  – Light-bodied with floral notes that complement the aromatic curry leaves and ginger.
  • McGuigan Black Label Rosé  – Its gentle fruitiness pairs surprisingly well with warm curry spices.

What can you serve with this

  1. Naan bread – Soft and fluffy, ideal for scooping up curry sauce.
  2. Raita – Cooling yoghurt balances the spice.
  3. Mango chutney – Adds a sweet touch and contrast to the savoury curry.
  4. Pickled onions – Add a tangy crunch on the side.

FAQs for Chicken curry with spiced shredded cabbage

  • Can I use chicken breast instead of thighs? Yes, though thighs stay more tender and flavourful in curries.
  • Can I make it ahead of time? Absolutely. The flavours deepen overnight.
  • Is it very spicy? It’s moderately spiced, but you can adjust the chilli level.
  • Can I freeze leftovers? Yes, it freezes well for up to 2 months.
  • Can I replace cabbage with another side? Try stir-fried green beans or cauliflower rice instead.
  • Is it suitable for people avoiding gluten? Yes, it’s naturally gluten-free.

Nutri-score Health Check

This recipe has an automatically calculated Nutri-Score of B, based on its ingredients, and serves as a guide only.

Positive Factors

  • High protein from chicken thighs.
  • Packed with vegetables and fresh herbs.
  • Spices like turmeric and ginger provide anti-inflammatory benefits.

Negative Factors

  • Moderate fat from yoghurt and cooking oil.
  • Can be higher in sodium depending on seasoning preference.

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