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Quick Mild Chicken Curry

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Quick Mild Chicken Curry – a delicately flavoured curry using chicken and yoghurt for a perfect family meal any night of the week.

Mild chicken curry in white cast iron pan with wooden spoon and rice in background

Mild Curry

This is for the times when you fancy a curry but are limited for time. It uses simple basic ingredients and is ready in  30 minutes. A perfect meal for the whole family any night of the week.

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

Coconut Extract

This is to flavour the yoghurt to give that coconutty flavour. You will find coconut extract in the baking aisle of most major grocery stores or online at Amazon.

It’s a great way to give that flavour to curry without using any syns or points. Just a small amount adds the perfect coconut flavour.

If you can’t get any of this though and want to try this curry, it won’t affect the taste too much by omitting. 

close up of mild chicken curry in white cast iron pan

Chicken Curry

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. So it’s a great starter recipe to try. 

mild chicken curry in white cast iron skillet with wooden spoon

Sides for Mild Chicken Curry

I simply like to go for some plain basmati or jasmine rice alongside this curry. Rice is so easy to cook too. If you can never get it a perfect try this method.

If you want more flavoursome sides these are great options:

or if you are trying to be healthy, these low carb cauliflower rice recipes are delicious. 

Some healthy vegetable sides are things like:

  • Sauteed zucchini (seasoned with salt and black pepper)
  • Baby Spinach (if you prefer it cooked you can stir it into the curry)
  • Steam or Roasted Cauliflower or Broccoli

close up of mild chicken curry in white cast iron pan with wooden spoon sprinkled with coriander

Perfectly Cooked Rice

Struggle to cook perfect rice? Try this method below. 

However much rice you are cooking you want double the amount of liquid. So for example, 1 cup of rice would equal 2 cups of water.  

Firstly rinse the rice with cold water, then add to a saucepan with the water and a pinch of salt (remember the ratio of 1 cup of rice to 2 cups of water), bring to a boil, and then reduce heat and simmer until the liquid is just about absorbed. Then add a lid, turn of heat leave for 10 minutes, don’t stir through the entire cooking time. What adding the lid does is traps the steam which will continue to cook your rice even though the heat is turned off, to perfect. After the 10 minutes, you can fluff all the rice with a spoon or fork and serve. See how easy that is?

Mild chicken curry on teal plate with rice and coriander

More Curry Recipes

Fancy trying some other curry recipes? Check out these:

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers friendly recipes all fully searchable by meal type, ingredients, syn value and smart points etc

close up of mild chicken curry on teal plate with rice and coriander

This recipe was originally created on the 8 January 2010 and updated on the 20 May 2020

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Quick Mild Chicken Curry

Quick Mild Chicken Curry

Yield: SERVES 3
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Quick Mild Chicken Curry - a delicately flavoured curry using chicken and yoghurt for a perfect family meal any night of the week.

Ingredients

  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, crushed
  • 1 onion, chopped
  • 400g (12oz) of boneless skinless chicken breast or thighs (uncooked)
  • 1 tablespoon of mild curry powder
  • 1 tablespoon of tomato paste
  • 360ml (1.5 cups) chicken stock
  • 1/2 cup (8 tablespoons) of fat-free​ plain yoghurt - room temperature
  • 1/2 teaspoon of coconut extract (or more or less to taste)
  • 1 tablespoon of corn starch (1.5 syns)
  • fresh coriander

Instructions

  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. Make sure it is bubbling so that the liquid reduces down.
  4. Add the yoghurt and coconut extract 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 low heat until sauce is smooth and thickened.
  7. Sprinkle with some fresh coriander and serve with your choice of sides.

Notes

This recipe is gluten free, Slimming World and Weight Watchers friendly

  • Slimming World- 0.5 syns per serving
  • WW Green Smart Points - 1 per serving (use chicken breast)
  • WW Blue Smart Points - 1 per serving (use chicken breast)
  • WW Purple Smart Points - 1 per serving (use chicken breast)
  • Gluten Free - use gluten free stock and starch

Want to use leftover cooked chicken instead? Reduce cooking time of curry by about 10 minutes and add in at the same time as stock.

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Nutrition Information:
Serving Size: 1 SERVING
Amount Per Serving: Calories: 198Total Fat: 7.1gSaturated Fat: 1.8gCholesterol: 110mgSodium: 414mgCarbohydrates: 9.4gFiber: 1.1gSugar: 3.3gProtein: 27.9g

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© Siobhan (Slimming Eats)
Cuisine: Indian / Category: Main
Mild chicken curry featured pin image

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

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Reader Interactions

Comments

  7. Jo

    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

  9. Anonymous

    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

  12. Catherine Hotchkiss

    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

    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)

    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 🙂

  16. Debbie

    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!!!

  19. Emily

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

  21. Kelly

    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)

    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

    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)

    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.

  26. Shevy (Slimming Eats)

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

  28. Dawn

    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

  30. Peter Brockie

    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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