Curry is usually built on a base of white onion—but today, we’re being rebellious and using leeks instead.

Why use Leeks instead of Onion in Curry?

Leeks bring a milder, sweeter, and more delicate onion flavour, which allows the other ingredients to really shine. They have an aromatic, savoury, and slightly sophisticated fragrance, making them perfect for dishes where you want elegance rather than an aggressive onion punch. That’s exactly why this curry works beautifully for a cosy or even Valentine’s dinner.

For this recipe, we use one large leek, but we’ll save a small handful of the dark green tops for later. These are added about five minutes after the chicken, which helps preserve their vibrant colour, delicate texture, and gentle sweetness. Cooking the darker leaves for too long can cause bitterness and a slightly soapy taste—so timing really matters here.

Fresh Tomatoes Vs Tinned Tomatoes in Curry

You’ve probably seen countless curry recipes using tinned chopped tomatoes. Not today. We’re using fresh tomatoes instead. Fresh tomatoes give a brighter, cleaner flavour and gently complement the leeks with a subtle sweetness. Tinned tomatoes tend to dominate, whereas fresh ones quietly support the dish.

Why Fresh Ginger Makes a Difference

You might also notice we’re using fresh grated ginger, but garlic paste. That’s intentional. Fresh ginger adds a zesty, lively heat that works beautifully with the mild sweetness of the leeks and tomatoes. This is inspired by Asian-style cooking, where ginger is used to lift and sharpen flavours rather than overpower them.

Approx. 400 calories per serving

Low-Calorie Leek and Chicken Curry Ingredients

Serves: 2
Calories: Approx. 400 per serving

• 1 tbsp olive oil
• 2 small chicken breasts, diced
• 1 large leek, sliced (reserve a small handful of dark green tops)
• 2 fresh tomatoes, blended
• 1 tbsp garlic paste
• 6 g fresh ginger, grated
• 1 tsp each of cumin, coriander, turmeric & chilli powder
• Salt, to taste

How to Make Leek and Chicken Curry

1. Slice the leek in half lengthways and wash thoroughly under running water to remove dirt trapped between the layers. Slice into small pieces.
2. Heat the olive oil in a pan and add the leeks. Fry for 5 minutes until soft and fragrant.
3. Add the grated ginger and cook for 2–3 minutes, stirring until aromatic.
4. Stir in the blended fresh tomatoes and cook for 5 minutes, stirring regularly. No water is needed at this stage—the tomatoes provide enough liquid.
5. Add the cumin, coriander, turmeric, chilli powder, garlic paste, and salt. Stir well and cook on a low-to-medium heat for 5 minutes.
6. Pour in approximately ⅓ cup of water to loosen the sauce. Cover and cook for 3 minutes.
7. Add the chicken and cook for 5 minutes, stirring occasionally.
8. Add a little more water if needed to maintain the curry sauce. Sprinkle in the reserved dark green leek tops, cover, and cook for 20 minutes, or until the chicken is cooked through.

The chicken should be white all the way through and break apart easily—if it’s pink, it needs longer.

What to Serve with Low-Calorie Chicken Curry

This curry pairs perfectly with:

• Chickpea pasta for extra protein
• Brown rice for slow-release energy
• Or even cauliflower rice for an ultra-low-calorie option