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Mild Chicken Curry

January 8, 2010 By Shevy (Slimming Eats) 30 Comments

35.1Kshares

Slimming Eats Quick Mild Chicken Curry - gluten free, Slimming World and Weight Watchers friendly

This is for the times when you fancy a curry, but are limited for time. It uses the basic of ingredients and you can even use some leftover cooked chicken.

Slimming Eats Quick Mild Chicken Curry - gluten free, Slimming World and Weight Watchers friendly

It kind of tastes like a cheats Korma, but by using yoghurt it is much lower in fat.

It’s no surprise that I enjoy curry and Indian inspired dishes. There are many different curry dishes to be found right here on my blog.

Back in my student days (and that is quite a few years ago now), a curry would of either of come from the local takeaway or consisted of frying up some meat and dumping a jar of sauce over it.

Now however I have a huge selection of spices and use them frequently, creating my own dishes.

Slimming Eats Quick Mild Chicken Curry - gluten free, Slimming World and Weight Watchers friendly

Most curries can be daunting when you look at the huge list of ingredients and you can often think that it works out expensive buying all those spices, but really you can easily add to your collection even on a budget.

I recommend just buying maybe one different spice every time you go grocery shopping. Don’t just rely on the grocery store either, you can often buy cheaply online or even at a local Indian grocery store. Especially if it is for hard to find spices.

Slimming Eats Quick Mild Chicken Curry - gluten free, Slimming World and Weight Watchers friendly

Luckily for this curry, you don’t need many spices at all. Just a basic curry powder is sufficient.

If you want to check out some of more adventurous curry recipes. I have many more here for you: Delicious Curry Recipes

Slimming Eats Quick Mild Chicken Curry - gluten free, Slimming World and Weight Watchers friendly

4.9 from 8 reviews
Quick Mild Chicken Curry
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
This recipe is gluten free, Slimming World and Weight Watchers friendly

Extra Easy - 1 syn per serving
Original - 1 syn per serving
WW Smart Points - 5
Author: Slimming Eats
Serves: 2
Ingredients
  • small knob fresh ginger , peeled and finely sliced
  • 3 garlic cloves crushed
  • 1 onion , chopped
  • 400g/14oz of chicken breast or chicken thighs, cut into bite-size pieces (skin and fat removed) (or use some leftover cooked chicken to reduce the cooking time even more)
  • 1 tbs of mild curry powder
  • 1 tbs of tomato paste
  • 360ml (1.5 cups) chicken stock
  • ⅓ cup (80ml) of fat free coconut yoghurt (or fat free plain yoghurt with coconut essence) - room temperature
  • 1 tbs of corn starch (1.5 syns)
  • fresh coriander
Method
  1. Spray a pan over a medium heat with some spray oil.
  2. Fry the ginger, garlic and onion until softened, add a bit of the stock if they start to stick to pan. Tip in the chicken and cook until lightly browned, about 5 mins, then add in the curry powder and cook for 1 min further.
  3. Pour over the stock and tomato paste and simmer for about 20 mins until the chicken is cooked through.
  4. Add the yoghurt to a jug and stir in a couple of spoonfuls of the liquid from the curry
  5. Add the cornstarch to a small bowl and mix to a paste with a little water
  6. Add both the yoghurt and cornstarch mix to the curry and stir over a very low heat until sauce is smooth and thickened.
  7. Sprinkle with some fresh coriander and serve with your choice of sides.
Notes
All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.
Nutrition Information
Serving size: 1 Calories: 410 Fat: 8.2g Saturated fat: 0g Carbohydrates: 18.7g Sugar: 5.2g Sodium: 512.5mg Fibre: 1.9g Protein: 69.1g Cholesterol: 5mg
3.5.3208

Slimming Eats Quick Mild Chicken Curry - gluten free, Slimming World and Weight Watchers friendly

You might also be interested in....

  • Fruity Chicken Curry
  • Roasted Butternut Squash and Lentil Curry
  • Lamb Kofta Curry with Mint Yoghurt
  • Malaysian Butternut Squash Curry
  • Chicken Butternut Squash Coconut Curry Soup
  • Syn Free Lamb and Vegetable Curry

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join.

Looking for some other recipes? Head on over to my RECIPE INDEX for over 850 Slimming World & Weight Watchers recipes for you to browse through, all fully searchable by meal type, Ingredients, syn value and WW Smart Points etc

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If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

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Filed Under: below 2 syns, by course, by ingredient, by type, chicken, Extra Easy, Fakeaway, gluten free, Indian, lunch, main course, Original, Poultry, Recipes, SP friendly Tagged With: recipes

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Reader Interactions

Comments

  1. Lisa

    January 9, 2010 at 3:36 am

    This looks really nice , I really have to try this one .

  2. britmumincanada

    January 10, 2010 at 4:46 pm

    It is yummy. Hope you enjoy it 🙂

  3. Steph

    January 19, 2010 at 8:08 am

    I am going to make this tonight xxxx

  4. admin

    January 19, 2010 at 12:27 pm

    Enjoy!!! 🙂

  5. Jo

    February 5, 2010 at 9:36 am

    I am making this Tomorrow night for the 2nd time! the whole family loves it, thanks Britmum x

  6. admin

    February 5, 2010 at 9:54 am

    My 3 year old loved it too 🙂

  7. Jo

    February 6, 2010 at 2:01 pm

    just finished and my Daughter wants to know when we are having it again!! Think i’m going to show her how to make it……I would put a big smiley face here but not sure how. : ) so this one will have to do x

  8. karen

    April 15, 2010 at 6:12 pm

    I’m a slimming world member and just stumbled across this site, fab x

  9. Anonymous

    January 14, 2012 at 7:10 pm

    i just made this and it didnt turn out like the picture,it was more of a runny chicken gravy than a sauce,dont know were i went wrong as follwed the recipe x

  10. Michelle

    September 21, 2016 at 3:54 pm

    Just made this curry its delicious

  11. Samantha Saunders

    December 30, 2016 at 4:04 pm

    It was amazing, thank you 🙂

  12. Catherine Hotchkiss

    February 22, 2017 at 4:02 pm

    I made this tonight. Added some spinach near the end just because i had some. DELICIOUS and minimum effort….my kind of cooking. Will definately make again and again as so tasty. Thanks for recipe.

  13. BOBBIE

    March 20, 2017 at 4:19 am

    Might be sounding stupid but is this curry not.2.5 syns not 1 as the cornstarch is.1.5 syn according to your recipe?? Going to make it tonight and im new to slimming world so just trying to make sure I do it right. Thank you x

  14. Shevy (Slimming Eats)

    March 21, 2017 at 3:16 pm

    the recipe just contains 1.5 syns worth of cornstarch. The whole recipe serves 2 people, so rounded up it is 1 syn per serving 🙂

  15. Valerie

    April 18, 2017 at 1:35 pm

    Just made this tonight and it was yummy. Another great recipe from slimmingeats

  16. Debbie

    June 24, 2017 at 2:51 pm

    Made this for dinner today. First time a while that there were clean plates. Even the 6 year old picky eater and the fussy 1 year old ate it. Definitely a hit in our house!!!

  17. Kirsteen

    August 7, 2017 at 3:40 am

    What fat free coconut yogurt do you use ?

  18. Shevy (Slimming Eats)

    August 7, 2017 at 5:56 pm

    I use just plain yoghurt with coconut extract

  19. Emily

    October 19, 2017 at 11:33 am

    This looks delicious!
    Is it suitable to be frozen or any ideas on how long it can be stored in the fridge for?
    Thanks!

  20. Shevy (Slimming Eats)

    October 19, 2017 at 9:18 pm

    about 3-4 days in fridge and should be fine to freeze 🙂

  21. Kelly

    October 28, 2017 at 5:56 am

    Hi there, Whenever I use yoghurt in cooking it always splits. I want to try this recipe this week so any tips to stop it splitting please?
    Thanks

  22. Shevy (Slimming Eats)

    October 28, 2017 at 3:21 pm

    Hi Kelli. Take the yoghurt out of the fridge to get it to room temp. Adding it cold from the fridge will cause it to split as soon as it hits the heat. The added starch also helps keep it all together. Enjoy!!

  23. Alex

    February 23, 2018 at 5:01 pm

    Hey would it be okie replacing the yoghurt/milk for quark? I don’t like coconut so need an alternative and don’t like plain yoghurts

  24. Shevy (Slimming Eats)

    February 24, 2018 at 10:18 pm

    Hi Alex, you can certainly give it a try. I am not sure if quark will affect the taste of the curry though. Even if you don’t like plain yoghurt, you won’t really taste it against the spices and everything else.

  25. marietherese

    June 18, 2018 at 5:12 pm

    Hi what curry powder do you use?

  26. Shevy (Slimming Eats)

    June 19, 2018 at 9:27 am

    I just use a bulk medium curry powder, it’s not branded. So any medium curry powder should be fine.

  27. Kerri

    August 19, 2018 at 9:49 am

    This is one of my favourites!

  28. Dawn

    November 6, 2018 at 6:51 am

    Made this last night with the left over chicken from a roast we had the day before and I can say that this is going on our repeat list there was enough for the 3 of us and I did a quorn version for my son who is a non meat eater I would recommend to anyone who does not like a hot curry

  29. Lauren Platt

    December 4, 2018 at 4:12 am

    This is amazing! I have tried a few dishes and this is one of my favourite.

  30. Peter Brockie

    December 31, 2018 at 2:33 pm

    Made this tonight, added some cashew nut cream for a more nuttier taste, absolutely delicious.
    Cover 25 cashew nuts with boiling water and leave to soak for 20 to 30 minutes, drain and then pound in a pestle and mortar until creamy, add more water if needed. Then add to curry at the end to warm through.

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Hey! I am Siobhan, a full-time mum and food blogger. I was born in London but now live in Ontario Canada ...

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