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.
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.
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.
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
Extra Easy - 1 syn per serving
Original - 1 syn per serving
WW Smart Points - 5
- 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
- Spray a pan over a medium heat with some spray oil.
- 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.
- Pour over the stock and tomato paste and simmer for about 20 mins until the chicken is cooked through.
- Add the yoghurt to a jug and stir in a couple of spoonfuls of the liquid from the curry
- Add the cornstarch to a small bowl and mix to a paste with a little water
- Add both the yoghurt and cornstarch mix to the curry and stir over a very low heat until sauce is smooth and thickened.
- Sprinkle with some fresh coriander and serve with your choice of sides.
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Nutritional information is an estimate and is to be used for informational purposes only
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Lisa
January 9, 2010 at 3:36 amThis looks really nice , I really have to try this one .
britmumincanada
January 10, 2010 at 4:46 pmIt is yummy. Hope you enjoy it 🙂
Steph
January 19, 2010 at 8:08 amI am going to make this tonight xxxx
admin
January 19, 2010 at 12:27 pmEnjoy!!! 🙂
Jo
February 5, 2010 at 9:36 amI am making this Tomorrow night for the 2nd time! the whole family loves it, thanks Britmum x
admin
February 5, 2010 at 9:54 amMy 3 year old loved it too 🙂
Jo
February 6, 2010 at 2:01 pmjust 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
karen
April 15, 2010 at 6:12 pmI’m a slimming world member and just stumbled across this site, fab x
Anonymous
January 14, 2012 at 7:10 pmi 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
Michelle
September 21, 2016 at 3:54 pmJust made this curry its delicious
Samantha Saunders
December 30, 2016 at 4:04 pmIt was amazing, thank you 🙂
Catherine Hotchkiss
February 22, 2017 at 4:02 pmI 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.
BOBBIE
March 20, 2017 at 4:19 amMight 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
Shevy (Slimming Eats)
March 21, 2017 at 3:16 pmthe recipe just contains 1.5 syns worth of cornstarch. The whole recipe serves 2 people, so rounded up it is 1 syn per serving 🙂
Valerie
April 18, 2017 at 1:35 pmJust made this tonight and it was yummy. Another great recipe from slimmingeats
Debbie
June 24, 2017 at 2:51 pmMade 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!!!
Kirsteen
August 7, 2017 at 3:40 amWhat fat free coconut yogurt do you use ?
Shevy (Slimming Eats)
August 7, 2017 at 5:56 pmI use just plain yoghurt with coconut extract
Emily
October 19, 2017 at 11:33 amThis looks delicious!
Is it suitable to be frozen or any ideas on how long it can be stored in the fridge for?
Thanks!
Shevy (Slimming Eats)
October 19, 2017 at 9:18 pmabout 3-4 days in fridge and should be fine to freeze 🙂
Kelly
October 28, 2017 at 5:56 amHi 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
Shevy (Slimming Eats)
October 28, 2017 at 3:21 pmHi 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!!
Alex
February 23, 2018 at 5:01 pmHey 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
Shevy (Slimming Eats)
February 24, 2018 at 10:18 pmHi 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.
marietherese
June 18, 2018 at 5:12 pmHi what curry powder do you use?
Shevy (Slimming Eats)
June 19, 2018 at 9:27 amI just use a bulk medium curry powder, it’s not branded. So any medium curry powder should be fine.
Kerri
August 19, 2018 at 9:49 amThis is one of my favourites!
Dawn
November 6, 2018 at 6:51 amMade 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
Lauren Platt
December 4, 2018 at 4:12 amThis is amazing! I have tried a few dishes and this is one of my favourite.
Peter Brockie
December 31, 2018 at 2:33 pmMade 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.