Creamy Chicken Curry

This simple, Creamy Chicken Curry is a comforting, slimming-friendly meal whether you’re counting calories or following a diet plan like Weight Watchers.

Creamy Chicken Curry | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

This Creamy Chicken Curry is not quite as creamy as a korma but has a richness that you wouldn’t get from a normal, tomato based curry.

We’ve got a whole heap of Indian Fakeaway recipes – why not try some more recipes?!

How many Calories are in this Creamy Chicken Curry?

There are 381 calories in each portion of our slimming friendly Creamy Chicken Curry. This means it falls into our Everyday Light recipe category.

This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Creamy Chicken Curry suitable for?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Stock cubes

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Creamy Chicken Curry?

This tasty curry is packed full of flavours and has just 1 Point per portion! That leaves you with loads of Points to enjoy a tasty accompaniment!

How to make this Creamy Chicken Curry

This curry is really simple to make. Here’s a summary;

  • Fry the onion, chilli, ginger and garlic in some Low calorie cooking spray for a few minutes, then add the spices
  • Add the stock and simmer
  • Stir in the tomato paste, chicken and yoghurt and simmer
  • Add the vegetables and cook for another few minutes
  • Serve with your choice of accompaniment from the list below

What should you should serve with Creamy Chicken Curry?

Any of the following go really well with Creamy Chicken Curry. You could even cook yourself up an Indian Fakeaway feast!

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make Creamy Chicken Curry?

You’ll probably have most of the ingredients for this recipe in your cupboards already – it’s really simple to make!

We use chicken in this recipe, but you can use what ever meat you want. Why not try beef, lamb, turkey or even prawns.

This Creamy Chicken Curry is a great way of using up whatever vegetables you have, anything will work!

Can you cook Creamy Chicken Curry another way?

This recipe is really simple and easy to make so we’d recommend just using the method below to cook it.

Creamy Chicken Curry | Slimming & Weight Watchers Friendly

How do you know when Creamy Chicken Curry is cooked?

You should cook this Creamy Chicken Curry until the chicken is cooked through and the juices run clear. The vegetables should be tender and the sauce reduced a little.

This should take approx 30 minutes on the hob.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Creamy Chicken Curry in the fridge?

Once you’ve served it, ideally you should eat this dish within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of curry in the fridge for approximately 3 days or so.

Can I freeze Creamy Chicken Curry?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Creamy Chicken Curry?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Some of you love this Creamy Chicken Curry recipe!

Creamy Chicken Curry | Slimming & Weight Watchers Friendly
One of our Instagram followers @slim_my_gin made this dish and loved it!

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Creamy Chicken Curry | Slimming & Weight Watchers Friendly

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Creamy Chicken Curry | Slimming & Weight Watchers Friendly

Votes: 226
Rating: 3.66
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Servings

Prep Time

Cooking Time

people 15 minutes 30 minutes

Calories

WW

Carbs

381kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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INGREDIENTS
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INSTRUCTIONS
  1. Spray a large pan with Low calorie cooking spray and heat
  2. Add onion, chilli, ginger and garlic and cook on a medium heat for a few minutes, until the onion starts to soften
  3. Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes
  4. Add the stock, allow to boil and simmer for a 5 minutes
  5. Reduce the heat to low add the tomato paste, yoghurt and chicken, and stir well. Cover with a lid and cook for 15- 20minutes stirring regularly.
  6. 10 minutes before the end of cooking add the chopped veg and a squeeze of lime juice
  7. Garnish with some more chopped coriander & serve

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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37 Comments
    1. A little ramekin or small bowl, pack the rice in, turn upside down on plate and tap the base of the ramekin and it ~should~ look like in the pic.

  1. I’ve made this twice now and each time it’s made, the sauce seems to split and look curdl. What am I doing wrong?

  2. Just wondering. Last time I’ve cooked curry with yoghurt in, the yoghurt always curdled. Does the yoghurt curdle or is it alright or any ideas why it’s curdled for me in the past.

    Thanks PON

    1. Hi Rachel,
      The trick with yogurt (especially the fat free ones) is to heat it up very gently and try not to let it come to the boil. Also try taking the yogurt out of the fridge for a bit before you use it. That way it won’t be quite so cold when it hits the pan

  3. This was delicious but it did curdle. It didn’t matter too much this time as it was just family eating it (they all loved it) but you couldn’t serve it for guests. How do I stop it curdling next time?

  4. Looking forward to trying this recipe out! Looks lovely!

    Just re yogurt curdling. I find that if you leave yogurt come to room temperature, then add a spoonful or two at a time of the hot sauce into the yogurt- mix it well…. when you add this mix to the curry- it seems to stop the yogurt splitting

  5. I love the taste but I’ve made it twice and the yogurt curdles slightly and looks grainy. 😩 probably doing something wrong

  6. Made this tonight, absolutely stunning and a dream come true for me, never had the courage to use spices before. Thank you pinchofnom for the inspiration.

  7. This was absolutely delish ! Although I’d recommend cooking the chicken seperately then adding as it takes on a lot of water from the chicken x

  8. Hi, I only have ground ginger and chilli powder. Can you recommend what measurements I should use. Thank you

  9. Morning ladies, going to make this tomorrow. I’m not fan of Grand Masala. What would suggest as Good substitute? I’ve not found one that I like the taste of,

  10. I curdled it……. but I saved it by putting about 200g of fat fee natural yoghurt in another pan and then whisking in the split sauce, gently heating the new sauce. Wasn’t perfect but better than it was,

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