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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This looks really nice , I really have to try this one .
It is yummy. Hope you enjoy it 🙂
I am going to make this tonight xxxx
Enjoy!!! 🙂
I am making this Tomorrow night for the 2nd time! the whole family loves it, thanks Britmum x
My 3 year old loved it too 🙂
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
I’m a slimming world member and just stumbled across this site, fab x
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
Just made this curry its delicious
It was amazing, thank you 🙂
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.
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
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 🙂
Just made this tonight and it was yummy. Another great recipe from slimmingeats
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!!!
What fat free coconut yogurt do you use ?
I use just plain yoghurt with coconut extract
This looks delicious!
Is it suitable to be frozen or any ideas on how long it can be stored in the fridge for?
Thanks!
about 3-4 days in fridge and should be fine to freeze 🙂
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
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!!
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
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.
Hi what curry powder do you use?
I just use a bulk medium curry powder, it’s not branded. So any medium curry powder should be fine.
This is one of my favourites!
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
This is amazing! I have tried a few dishes and this is one of my favourite.
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.