Quick Mild Chicken Curry - a delicately flavoured curry using chicken and yoghurt for a perfect family meal any night of the week.
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.
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.
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.
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
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?
More Curry Recipes
Fancy trying some other curry recipes? Check out these:
- BEEF AND POTATO CURRY
- COCONUT BEEF MEATBALL CURRY
- 4 INGREDIENT QUICK LENTIL CURRY
- BOMBAY BEEF CURRY
- CHICKEN AND CAULIFLOWER CURRY
- COCONUT CHICKEN AND LENTIL CURRY
- HEALTHY MATAR PANEER CURRY
- CHICKEN AND SPINACH CURRY
- CHICKEN DUPIAZA
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
This recipe was originally created on the 8 January 2010 and updated on the 20 May 2020
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- 1 tablespoon grated fresh ginger
- 3 garlic cloves, crushed
- 1 onion, chopped
- 400g (12oz) of boneless skinless chicken breast or thighs (uncooked) - sliced into strips or chunks
- 1 tablespoon of mild curry powder
- 1 tablespoon of tomato paste
- 360ml (1.5 cups) chicken stock
- ½ cup (8 tablespoons) of fat-free plain yoghurt - room temperature
- ½ teaspoon of coconut extract (or more or less to taste)
- 1 tablespoon 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. Make sure it is bubbling so that the liquid reduces down.
- Add the yoghurt and coconut extract 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 low heat until sauce is smooth and thickened.
- Sprinkle with some fresh coriander and serve with your choice of sides.
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.
SUITABLE FOR FREEZING
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Nutrition InformationServing Size 1 SERVING
Amount Per Serving Calories 198Total Fat 7.1gSaturated Fat 1.8gCholesterol 110mgSodium 414mgCarbohydrates 9.4gFiber 1.1gSugar 3.3gProtein 27.9g